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Spring Orzo Salad @shortstackkitchen
Ingredients
Directions
Preheat Oven - Set a rack in the center of the oven and preheat to 375oF. Then line a baking sheet with parchment paper and set aside.
Make Crispy Chickpeas - Drain and peel the skins off chickpeas, then transfer to a kitchen towel and pat dry until no longer wet. Place chickpeas in prepared baking sheet and drizzle 2 teaspoons of Colavita lemon extra-virgin olive oil on top and season with salt to taste. Bake for a total of 45 minutes or until crispy, remembering to shake the pan halfway through. Set aside and allow to cool completely.
Make Sautéed Asparagus - Heat lemon olive oil in a large skillet over medium heat. Add the asparagus and salt to taste, and cook until al dente, about 2 to 4 minutes. The timing will depend on the thickness of your spears. Transfer to a plate and place in the fridge to cool down.
Make Lemon Dill Dressing - To a jar, add lemon olive oil, white balsamic vinegar, grated garlic, mustard, honey, lemon zest, finely chopped dill, salt and pepper. Screw the lid on and shake vigorously to combine. Season with more salt and pepper if needed.
Cook Orzo - Bring a large pot of salted water to a boil. Add orzo and cook according to the package instructions. Drain the orzo in a colander and run cold water over it until cooled.
Assemble the Salad - In a large bowl, mix together the orzo, asparagus, radicchio, crumbled feta (reserve some for garnish), chopped green onions, crispy chickpeas (reserve some for garnish) and most of lemon dill dressing. Taste and season with more dressing and additional salt and pepper, if needed. Garnish with more fresh dill, reserved feta cheese and reserved crispy chickpeas. Serve and enjoy!
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Ingredients
Directions
Preheat Oven - Set a rack in the center of the oven and preheat to 375oF. Then line a baking sheet with parchment paper and set aside.
Make Crispy Chickpeas - Drain and peel the skins off chickpeas, then transfer to a kitchen towel and pat dry until no longer wet. Place chickpeas in prepared baking sheet and drizzle 2 teaspoons of Colavita lemon extra-virgin olive oil on top and season with salt to taste. Bake for a total of 45 minutes or until crispy, remembering to shake the pan halfway through. Set aside and allow to cool completely.
Make Sautéed Asparagus - Heat lemon olive oil in a large skillet over medium heat. Add the asparagus and salt to taste, and cook until al dente, about 2 to 4 minutes. The timing will depend on the thickness of your spears. Transfer to a plate and place in the fridge to cool down.
Make Lemon Dill Dressing - To a jar, add lemon olive oil, white balsamic vinegar, grated garlic, mustard, honey, lemon zest, finely chopped dill, salt and pepper. Screw the lid on and shake vigorously to combine. Season with more salt and pepper if needed.
Cook Orzo - Bring a large pot of salted water to a boil. Add orzo and cook according to the package instructions. Drain the orzo in a colander and run cold water over it until cooled.
Assemble the Salad - In a large bowl, mix together the orzo, asparagus, radicchio, crumbled feta (reserve some for garnish), chopped green onions, crispy chickpeas (reserve some for garnish) and most of lemon dill dressing. Taste and season with more dressing and additional salt and pepper, if needed. Garnish with more fresh dill, reserved feta cheese and reserved crispy chickpeas. Serve and enjoy!