Monday, June 10, 2013

Orzo Salad

1/2 cup pine nuts or almonds
1 pound orzo
1/4 cup fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1 garlic clove, finely minced
1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
4 cups chopped baby arugula leaves, dandelion leaves, or spring mix (2 1/2 ounces)
2 cups chopped mustard greens or kale (2 1/2 ounces)
Preheat oven to 350°F with rack in middle.
Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
Add pine nuts, peppers, mozzarella, dandelion, and kale and toss well.
Season salad with salt, pepper, and additional lemon juice, if desired.

Cooks' Note:
•Orzo salad can be made 2 hours ahead and kept at room temperature. Leftovers can be chilled, but for entertaining purposes, the salad is at its best when made fresh and not refrigerated.

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