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Caesar Salad with Tortellini

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  • 3 tb Fresh lemon juice
  • 2 tb Water
  • 1 1/2 tb Olive oil
  • 1 ts Anchovy paste
  • 1/8 ts Freshly ground pepper
  • 1 Clove garlic, crushed
  • 9 oz Uncooked cheese tortellini
  • 12 c Torn romaine lettuce
  • 1 1/2 c 2"pieces fresh asparagus(1#)
  • 1/4 c Fresh grated parmesan cheese


1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.
2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.
3. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat.
4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.