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Tagliatelle salad with celery

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Ingredients for 4 servings:

  • 400 g pasta (tagliatelle)
  • Salt
  • 300 g celery, sliced
  • 6 tbsp oil
  • 3 tbsp vinegar
  • 3 tbsp lemon juice
  • Pepper from the mill
  • 1 pinch(s) of sugar
  • 200 g lettuce, e.g. endive, iceberg lettuce or romaine lettuce
  • 1 bunch parsley, chopped
  • 100 g Parmesan, sliced
  • some sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of salted water until al dente, then drain and set aside. Cook the celery in salted water for 4-5 minutes until al dente, then drain and set aside. Trim and slice the lettuce. Mix the oil, vinegar, and lemon juice together to make a marinade. Season with salt, pepper, and sugar. Mix the tagliatelle with the celery, lettuce, sour cream, parsley, and the marinade and let it marinate in the refrigerator for about 30 minutes. Serve the pasta salad sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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