Ingredients

For the sauce

Features

Description

This summer crisp lettuce is an excellent side dish to meat baked under the grill, and is ideal for summer barbecues.

Wash and dry the lettuce leaves tea towel. Put in the fridge for 1 hour or until they are crisp.

Meanwhile, boil a pot of salted water. Add the pasta and olive oil and cook for 8-10 minutes until the noodles are tender, but remain a little in the very middle, hardish. Drain the pasta and rinse under cold running water. Drain and set aside.

Clear from the core and chop apples. Put into a small bowl and sprinkle with lemon juice.

To make the garlic mayonnaise, whisk 2 egg yolks with a pinch of salt and 6 crushed garlic cloves. Then, whisking add 350 ml of vegetable oil, add 1-2 tsp at a time. When added to 1/4 of oil, add 1-2 tbsp white wine vinegar. Continue to slowly add the oil. Then add 1 teaspoon Dijon mustard and season.

Mix pasta, celery, apples and walnuts, mix with garlic mayonnaise.

Get a bowl with lettuce and top with pasta salad. Serve when needed.

Translated by site: wday.ru