Orzo Radish And Chive Salad Recipes

FENNEL, RADISH AND CHIVE SALAD

Fennel, Radish and Chive Salad image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 head Bibb lettuce (Boston lettuce)
4 large white button mushrooms, brushed clean (about 5 ounces)
4 large red radishes, trimmed
1 small bulb fennel, top trimmed
6 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
Zest of 1 large lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Tear the lettuce into approximately 1-inch pieces and place in a large bowl. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandoline. Add to the bowl with the lettuce.
Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
Divide the salad among 4 plates and serve.

ORZO AND WILD RICE SALAD

Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories Salad Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

Ingredients

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Steps:

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

SHRIMP AND ORZO SALAD

Shrimp and Orzo Salad image

There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.

Provided by Uzo Orimalade

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 11

Ingredients

12 large shrimp - peeled, deveined, and tails left on
1 tablespoon all-purpose seasoning blend
½ cup uncooked orzo pasta
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh basil, or to taste
1 teaspoon prepared yellow mustard
¼ teaspoon lemon juice
1 pinch salt and ground white pepper to taste
1 cup cherry tomatoes, halved

Steps:

Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.5 g, Cholesterol 96.9 mg, Fat 3.9 g, Fiber 1.4 g, Protein 14.2 g, SaturatedFat 0.7 g, Sodium 876.6 mg, Sugar 1.1 g

RADISH AND CHIVE SALAD

Radish and Chive Salad image

Yield Makes about 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup finely shredded radishes (about 8)
1/4 cup finely chopped fresh chives
3/4 teaspoon oriental sesame oil

Steps:

Toss all ingredients in medium bowl. Season with salt and pepper.