Chorizo and Fiddlehead Pasta Salad | RICARDO

Ingredients

• 2 cups (500 ml) fiddleheads, thoroughly washed and drained
• 3/4 lb (340 g) gemelli pasta
• 5 oz (170 g) chorizo sausages, diced
• 1 tbsp (15 ml) olive oil
• 1 English cucumber, halved lengthwise, seeded and thinly sliced
• 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped, plust more for serving
• 1/2 cup (100 g) oli-packed sundried tomatoes, drained and chopped
• 1 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 1 egg yolk
• 1 garlic clove, finely chopped
• 3/4 cup (180 ml) vegetable oil