Chorizo and Fiddlehead Pasta Salad

Ingredients

• Salad

  • 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

• Sundried Tomato Mayonnaise

  • 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