Orzo Radish And Chive Salad Recipes
RADISH AND CHIVE SALAD
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Toss all ingredients in medium bowl. Season with salt and pepper.
ORZO SALAD WITH GRAPE TOMATOES AND RADISHES
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo.
- For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper.
- Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving.
- Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.
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- Cook the orzo according to package directions, set aside. This may be done up to three days before serving salad.
- Wash and snap off the tough ends of the asparagus. Cut into one inch pieces on the diagonal. Place about 1/2 cup of water in a small saucepan. Put the asparagus in the pan, heat until water boils. Cover and cook for one minute. Remove from heat. Asparagus should be bright green. Drain off hot water and pour cool water into the pan. Drain again and place asparagus in the bowl with the cooked orzo. Cut the tomatoes in half and add to the bowl with the orzo and asparagus. Add one half cup of the chopped chives and the grated lemon rind.
- In a large measuring cup, Mix all of the dressing ingredients with a whisk, or place in a blender, or use an immersion blender and pulse until ingredients are blended well.
- When ready to assemble, toss all of the salad ingredients. Pour about 3/4 cup of the dressing over the salad. Toss. Let the salad sit a bit before placing in serving bowl or platter. Just before serving, toss with additional dressing if needed. Garnish with the remaining 1/2 cup of chives and lemon slices.
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