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TavernOnTheGreenIntl Tortellini Salad

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Serve this delectable pasta salad with a crusty loaf of bread and crisp garden green salad, drizzled with Tavern on the Green Signature Dipping Oil as well.

Time / Servings
  • Total time:
  • plus marinating time
  • Makes: 4 Servings


  • You Will Need:
    3 Tbsp TavernOnTheGreenIntl.com Signature Dipping Oil 1 onion, chopped 5 slices pancetta bacon, raw ¼ cup diced tomato 1 (9 ounce) package cheese-filled tortellini 2 tablespoons grated Parmesan cheese to taste salt & peppet to taste parsley for garnish


    Easy Preparation:
    1. Place apples and vanilla beans in a small sauce pan. Add Vin Santo and bring to a simmer. Cook until tender, about 20 minutes.
    2. Purée apple mixture in blender. Set aside, keeping blended mixture warm. Heat Tavern on the Green Meyer's Lemon Olive Oil in sauté pan. Season scallops with salt and pepper. Place in hot oil and sear until brown.
    3. Turn over the scallops, whisk in butter with basting brush. Basted scallops and finish to golden brown slowly.
    4. Remove scallops from the pan. Replace with endive and trevisano. Wilt the leaves quickly in pan juices.
    5. For each or two servings, place dollop of apple mixture in the middle of a small plate. Top with two leaves of green, then three scallops. Drizzle half of Tavern on the Green Autumn Fig Balsamic Vinegar and finish with half of the hazelnuts.