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Cook farfalle following the instructions on the packet,
douse with cold water and drain well. Cut cheese and ham into stripes.
Dice gherkin and red peppers. Cut spring onions finely. Mix creme fraiche with mayonnaise and oil. Season
to taste with lemon juice, salt and pepper. Blend all together and allow
to rest for 30 minutes. You can prepare this salad for the next day. |
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