Fresh, herbal, bright--delightful. This is a great recipe during the summer months, I feel, because it pairs with any protein. Grilled shrimp, salmon, skewered chicken, slices of tenderloin. And it is so simple. You won't find many people who don't like it, including children. The lemon flavor is central, but balanced by the tiny shards of basil and mint, bites are both cooling and tart in the mouth. bonus, you can eat with a fork or spoon...
I like this salad served immediately, still slightly warm...but it's great cold too--if you are going to refrigerate first, wait to add the herbs until just before serving.
Notes: Olive oil is Extra-Virgin.
LEMONY ORZO SALAD WITH CORN & HERBS
Ingredients: 1 1/2 cups uncooked orzo, 3 ears of corn, 1/4 cup chopped fresh basil, 2 Tbsp. chopped fresh mint, 1/3 cup olive oil, juice and zest of 1 lemon, 1 minced garlic clove, 1 tsp. salt, 1/2 tsp. pepper.
Serves 4-6
1. Cook pasta to just al dente, according to package instructions. Drain and rinse under cold water. Set aside.
2. Bring a pot of water to boil and cook the corn for 8 minutes. Cool, slice kernels off each cob.
3. In a small bowl or measuring container, whisk the olive oil, lemon juice, zest, salt and pepper.
4. Tip the orzo, corn, mint, and basil into a large bowl and stir gently. Pour over the dressing and fold to combine. Serve immediately.
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