Sicilian Orzo Salad with Fennel | Mediterranean Lunch
(0)
25 min
Quick
Sezamo
O interpretare modernă a celebrei salate siciliene cu fenicul și portocale, transformată într-un fel principal sățios și elegant datorită pastelor orzo. Contrastul dintre dulceața citricelor, prospețimea crocantă a feniculului, notele sărate ale măslinelor și fulgii de pecorino oferă un echilibru desăvârșit de arome mediteraneene.
Preparation method
Boiling pasta and preparing ingredients
Cook the orzo pasta in a pot with plenty of boiling salted water according to package instructions (about 8-9 minutes), until al dente. Rinse briefly under cold running water to stop the cooking process, drain well, and drizzle with a little olive oil to prevent sticking.
Wash the fennel thoroughly and slice it very thinly using a mandoline or a sharp knife. Reserve the delicate green fennel fronds for garnish. Peel the oranges, removing the white pith, then cut them into segments over a bowl to catch the delicious juice. Slice the red onion into very thin julienne strips.
Assembling and serving
In a small bowl, prepare the dressing: whisk the reserved orange juice with the lemon juice, the remaining extra virgin olive oil, sea salt, and freshly ground black pepper until you get a flavorful emulsion.
Chef's tip
If you prefer a milder and sweeter red onion, soak the sliced onions in cold water with a little lemon juice for 10 minutes before adding them to the salad.
The salad can also be made ahead for lunch at work: toss the orzo with the fennel, oranges, and dressing, but add the arugula, pecorino, and pine nuts just before serving to maintain their crunchy texture.
45 min
Under an hour
