Ingredients

Creamy Parmesan Dressing

1 egg

1/2 cup olive oil

1/2 cup corn oil

1/3 cup wine vinegar

1/2 teaspoon salt

1 1/2 teaspoons pepper

1/2 cup parmesan cheese, grated

1/8 teaspoon ground clove

1/8 teaspoon tabasco sauce

1 1/2 teaspoons garlic, minced

Salad

1/2 pound penne pasta

1 tablespoon olive oil

10 ounces baby spinach

2 teaspoons vegetable oil

1/2 cup roasted red pepper

8 ounces smoked mozzarella, cubed

greens

Preparation

  1. 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.

  2. Cook the penne until al dente. Refresh under cold water and drain well. Toss with the olive oil to prevent sticking.

  3. 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.

  4. Combine the penne with the spinach, the peppers, mozzarella and the dressing. Serve on greens.