|
|
|
|
Serves 6
8 ounces small shell
pasta
8 ounces salmon, cooked, boned and skinned
3 medium carrots
1
bunch watercress
1 cup Italian olives
2 tablespoons capers, rinsed
Dressing:
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon
Dijon mustard
1 clove garlic, minced
1 teaspoon dry tarragon
to
taste, salt and ground black pepper
PREPARATION
Cook the pasta to al dente stage, drain, and run under cold water, and
drain again.
Flake the salmon and refrigerate.
Peel and slice carrots
into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
Wash watercress, drain and remove coarse stems.
In a large bowl,
combine and mix the dressing ingredients. Add the cooked pasta, salmon,
carrots, watercress and olives. Toss and chill before serving.
