Farfalle with Smoked Salmon, Snow Peas & Lemon-Herb Vinaigrette*

Although they're very popular in the United States, cold pasta dishes are rarely found in Italy. Like most American pasta salads, this one has a mayonnaise dressing, but the proportions of the ingredients result in a bright, lemony, herbaceous dressing that's not overwhelming. The recipe calls for mixed herbs, but you can focus on just one if you like, dill would be the most logical candidate because of its natural affinity with salmon.

Ingredients (Serves 4 to 6)

Instructions

1. Bring a pot of lightly salted water to a boil over high heat. Fill a large bowl halfway with ice water. Add snow peas to boiling water and cook them until just tender, approximately 1 minute. Using a slotted spoon, transfer peas to ice water to stop the cooking and preserve their colour. Keep water at a boil to cook pasta.
2. Drain them, julienne them, and set them aside.
3. In a bowl, whisk together egg yolk, 1 tablespoon of lemon juice, mustard, garlic, cayenne, and a pinch of salt, either by hand or using a electric mixer. Add 1 cup olive oil, a drop at a time at first, and then in a thin steady stream, whisking constantly to form an emulsified dressing. Whisk in lemon zest, the remaining 1 tablespoon lemon juice, and grapeseed oil. If dressing is too thick, whisk in a few drops of warm water. Season to taste with salt and pepper and set it aside.
4. Add pasta to boiling water and cook until al dente (8 to 9 minutes). Drain pasta and transfer it to a bowl.
5. Add watercress to bowl, along with remaining 2 tablespoons olive oil. Toss, then let cool at room temperature for ten minutes. Add snow peas, green onions, salmon, and enough dressing to coat nicely. Toss, taste, and adjust seasoning with salt and pepper if necessary. Add a squeeze of lemon juice to brighten the flavours, then toss in herbs. To serve, divide pasta among individual warmed dishes, and grind some black pepper over each serving at the table.