WEEKDAYS 1e|12c|p

Spring Orzo Salad

Michael Symon
Servings: 8 - 10
15 to 30 min
Part 1 of 2

A delicious addition to any party!

  • Ingredients
  • step-by-step directions
Spring Orzo Salad
  • 12 ounces orzo
  • 1/4 cup lemon juice
  • 1 tablespoon honey
  • 1 small shallot (peeled and minced)
  • 1/2 cup olive oil
  • 1/2 bunch radishes (thinly sliced)
  • 1 head radicchio (chiffonade)
  • 2 endive (thinly sliced)
  • 1/2 pound haricot vert (sliced on the bias 1/2-inch thick)
  • 1 cup sliced almonds (toasted)
  • 1 cup mint (torn)
  • Kosher salt and freshly ground black pepper
  • In a large pot of boiling salted water, cook the orzo 2 minutes less than the package directions, until al dente. Drain the pasta and transfer to a large bowl.
  • In a medium bowl combine the lemon juice, honey, shallot and olive oil and season with Kosher salt and freshly ground black pepper.
  • Mix half of the lemon dressing with the warm orzo pasta and toss until the orzo cools slightly. Set aside and let cool completely.
  • To another large bowl add the radishes, radicchio, endive, haricot vert, almonds and mint. Toss with remaining lemon dressing. Once the orzo is cool, add the radish mixture to the orzo and mix to combine. Season with salt and pepper and serve at room temperature.
  • Tip: Prep all of the ingredients the day before and store in separate containers. The next day toss everything together for a quick meal!
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