Description
Fresh spring orzo salad with herbs, veggies, and a caramelized shallot vinaigrette that’s easy, flavorful, and perfect for weeknights or special occasions.
Ingredients
For the Spring Orzo Salad:
- 1 cup dried orzo
- 4 cups arugula
- 2 persian cucumbers, sliced thinly
- 1 medium radish, sliced thinly
- 1 cup sugar snap peas, sliced thinly
- ¼ fresh basil, chopped
- ¼ cup fresh mint, chopped
- 4oz goat or feta cheese
- ½ cup pistachios, roughly chopped
- Salt and pepper to taste
For the Caramelized Shallot Dressing:
- 1 large shallot, thinly sliced
- ⅓ cup olive oil + 1 tbsp
- Zest and juice from 1 lemon
- 2 tbsps champagne vinegar
- 2 tsp dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
For the Spring Salad w/ Shallot Vinaigrette:
- Start by making the caramelized shallot dressing. Add 1 tbsp olive oil, sliced shallot, lemon zest, and a pinch of salt to a skillet and cook on medium low heat for 10-15 minutes or until golden brown and caramelized. Shut off the heat and let cool.
- Meanwhile, bring a pot of salted water to boil. Add the orzo and cook according to package instructions. Once al dente, drain and rinse under cold water to stop the cooking process. Set aside.
- Once the shallot oil mixture has cooled, add to an airtight jar with the olive oil, lemon juice, champagne vinegar, Dijon mustard, honey, salt and pepper. Shake until emulsified. Taste and adjust for seasoning.
- To a large bowl, add the arugula, cooked orzo, cucumbers, radish, snap peas, basil, mint, goat or feta cheese, and pistachios.
- Just before serving, season the greens with salt and add the vinaigrette a little at a time, tossing as you go (you may not use all the vinaigrette depending on your greens quantity). Taste to adjust for seasoning and enjoy!
- Prep Time: 15
- Cook Time: 15