Jan 28 2009
Mediterranean salad
Ingredients
Extra virgin olive oil – 3 teaspoon
Garlic cloves minced – 2
Pasta – 455 gm
Chicken stock – 3 cups
Lemon juice – 2
Jested lemon – 1
Salt to taste
Black paper – ½ tea spoon
Fresh basil leaves – 1 cup
Fresh mint leaves – ½ cup
Dried cranberries – ¼ cup
Toasted slivered almonds – ¼ cup
Method
In a medium sauce pan, warm three teaspoon of olive oil over medium heat. Add the garlic and cook for a minute. Add the pasta and cook until toasted and lightly browned, stirring throughout for about five minutes. Carefully add the chicken stock and the juice of one lemon and bring to a boil. Reduce the heat and simmer. It covered until the pasta is tender; but still firm to the bite, stirring occasionally about eight to ten minutes. Next drain the pasta very well. In a large bowl, toss the pasta with remaining olive oil, remaining lemon juice, lemon zest, salt and paper and let it cool. Add the fresh herbs, dried cranberries and almonds. Toss to combine and serve.
