Orzo Salad With Lemon, Feta & Pine Nuts

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Orzo salad really goes well with lemon, feta and wonderfully delicious pine nuts. Make orzo salad with lemon, feta and pine nuts with help from a specialty food expert in this free video clip.

Part of the Video Series: Gourmet Recipes
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Hello, I'm Robert Lambert of Robert Lambert Specialty Foods, and I'm here today making orzo salad with lemon, feta and pine nuts and the lemon I'm using is a preserved lemon. Preserved lemons are made in Morocco for hundreds of years. They use them to salt everything from soups to salads, marinades, salad dressings everywhere, anywhere you would use a little bit of salt and you want a little taste of lemon. I'm going to use my salt preserved Meyer lemons. I use Meyers because they have thin skins and they cure easily, have a great flavor as well and so I'm going to use, I'm going to chop this quite fine and that's just going to blend right into the dressing. So I'm using two tablespoons of the salt preserved lemon, two tablespoons of olive oil, two tablespoons of fresh Meyer lemon juice, chopped garlic clove and a pinch of hot pepper flakes. I'm just going to shake all this together in the jar and that combines it sufficiently to dress the orzo. Orzo was cooked for about ten minutes and left to sit to cool. It really increases in size as it sits as you can see so it's good to let it reach its full size before you add all the other ingredients or they are just going to, all the liquid is just going to go into the pasta. I'm just going to toss that in first and then add three quarters of a cup of roasted marinated red bell peppers, toasted pine nuts, a quarter of a cup and some greens. I'm going to do some frisee, wash this. This is a bitter herb. It's a relative of endive and the dressing will not wilt it. So a cup of frisee, chopped and then about half a head of radicchio and this is one of the most beautiful vegetables to use anywhere. The color is incredible. The taste is nice. It really holds up well in a salad and we're just going to chop this kind of in little squares. Then there is a half a cup of crumbled feta cheese. Orzo is a Greek pasta and it's appropriate to use a Greek cheese. I'm also going to do about a half a pint of heirloom cherry tomatoes, great color and a little moisture and I'm going to toss this up, nice. I'm going to put it on a serving plate. So there is my orzo salad with lemon, feta and pine nuts, with salt preserved lemon, full dish and help yourself.

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