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To be used in a salad
Components
- 300 g of whole wheat noodles
- One onion
- Half a carrot
- 1 fragment
- 2 garlic cloves
- 1/2 cup of dry white wine
- A quarter of a tablespoon of dried thyme
- two tomatoes
- 1/2 cup of finely chopped parsley
- One tablespoon of salt
Setup phase
- In a pot, add 3 liters of water and one tablespoon of salt. Heat over medium flame. Once the water is warm, add the noodles and cook according to the package directions.
- Place the noodles in a colander to drain. Then move the noodles to a bowl. Mix in one tablespoon of olive oil and a little water to prevent them from sticking.
- On a cutting board, dice the onion, carrot, salt, and garlic.
- Heat a frying pan over medium heat with one tablespoon of olive oil. Once hot, add the vegetables and sauté for three minutes. Pour in the wine and thyme, then simmer on low heat for five minutes. Set aside.
- Score an X at the bottom of the tomatoes. Briefly immerse them in boiling water. Prepare a bowl filled with ice water. Take the tomatoes out of the hot water and immediately plunge them into the ice water. Using the X marks, peel the skin off like four petals. The thermal shock helps the skin detach easily. Quarter the tomatoes and remove the seeds. Then, dice them. Set aside.
For mustard and dipping sauce
Components
- Three tablespoons of olive oil
- 2 tablespoons of lemon juice
- Half a tablespoon of mustard
- Half a teaspoon of salt
- A small amount of ground pepper in grains
Setup phase
- In a glass pot with a lid, combine the mustard, olive oil, and lemon broth. Cover and shake thoroughly until a smooth sauce forms. Taste, as some mustards can be spicier or saltier than others, then season with salt and pepper. Cover again and gently mix.
- In a bowl, carefully combine the vegetables, pasta, tomato, mustard sauce, and parsley. Chill before serving.
