Email to Cat      

Chef's Macaroni Salad

Source of Recipe

From "Weber's Big Book of Burgers" by Jamie Purviance


Recipe Introduction

"Whenever you are cooking pasta, add plenty of salt to the boiling water—enough that the water tastes as salty as the ocean. Why? Because this is your one and only chance to season the pasta on the inside. After it's cooked, salt will only season the outside."

List of Ingredients

Dressing:
â—¦ ½ cup mayonnaise
â—¦ 3 tablespoons red wine vinegar
â—¦ 1 ¼ teaspoons kosher salt
â—¦ 1 teaspoon spicy brown mustard
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon granulated sugar

â—¦ 8 ounces dried elbow macaroni
â—¦ ¼ medium red onion, finely chopped
â—¦ 2 ribs celery, finely diced
â—¦ ½ cup finely chopped fresh Italian parsley leaves

Toppings:
â—¦ 2 ounces cooked ham, julienned
â—¦ 2 ounces cooked turkey breast, julienned
â—¦ 1 small heart of romaine, julienned
â—¦ 1 medium, ripe beefsteak tomato, cored, seeded, and finely diced
â—¦ ½ cup coarsely grated sharp cheddar cheese
â—¦ 2 hard-boiled eggs, finely chopped


Recipe

Combine the dressing ingredients.

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente, 7 to 9 minutes. Drain and transfer to a wide serving bowl. Add the onion, celery, parsley, and dressing and toss to coat. Gently smooth the surface.

Arrange the toppings in stripes on top of the salad.
Gently toss together before eating.

Serves 6