Pasta and Smoked Mozzarella Salad The Frog Commissary Cookbook Thanks to Jayne Yield: 4 - 6 servings Creamy Parmesan Dressing 1 egg 1/2 cup olive oil 1/2 cup corn oil 1/3 cup vinegar 1/2 tsp. salt 1 1/2 tsp. pepper 1/2 cup grated Parmesan cheese 1/8 tsp. ground cloves 1/8 tsp. Tabasco 1 1/2 tsp. minced garlic Salad 1/2 lb. uncooked penne 1 Tbsp. olive oil 1 (10 oz.) bag fresh spinach 1/2 lb. prosciutto, thinly sliced and chopped 2 tsp. vegetable oil 1/2 cup chopped roasted red peppers 1/4 cup finely chopped red onions 8 oz. smoked mozzarella diced into 1/2-inch cubes Greens Additional grated Parmesan cheese for sprinkling Creamy Parmesan Dressing Whiz the egg in a food processor or whisk by hand until light-colored, gradually add the oils so that the mixture emulsifies, and then add the rest of the ingredients. Salad Cook the penne until al dente according to package instructions. Refresh under cold water and drain well. Toss with the olive oil to prevent sticking. Wash the spinach well, put it in a large skillet, and heat, while stirring, until it has just wilted (should not take more than a minute). Refresh under cold water, squeeze dry, and coarsely chop. Briefly fry the prosciutto in the vegetable oil to frizzle it. Combine the penne with the spinach, half the prosciutto, the peppers, mozzarella, and the dressing. Serve on greens, sprinkle with additional Parmesan cheese, and scatter the remaining prosciutto on top. Variation: Pasta Parmesan Salad Combine the Creamy Parmesan Dressing with 2 cups blanched broccoli flowerets and stems, 6 oz. diced salami, 3/4 cup small whole pitted sweet black olives and 1/2 lb. (uncooked) medium-size pasta shells cooked until al dente. Garnish with tomato wedges and sprinkle with additional Parmesan cheese.

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