Orzo Salad with Citrus Vinaigrette

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Ingredients

  • For the orzo salad:

  • 225g orzo pasta
  • 3 Roma tomatoes, diced
  • 5g coriander, chopped
  • Citrus vinaigrette, recipe follows
  • Salt and freshly ground black pepper

  • For the citrus vinaigrette:

  • 60ml freshly squeezed lemon juice (from 1 1/2 medium lemons)
  • 1/2 tsp Dijon mustard
  • 5g lemon zest
  • 5g lime zest
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 12 tbsp extra-virgin olive oil

Use imperial measurements

Method

How to make Orzo Salad with Citrus Vinaigrette


1) Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.

2) Drain orzo and cool on a baking sheet.

3) Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and coriander. Dress with vinaigrette.

4) For the citrus vinaigrette: In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hrs ahead, covered and chilled. Bring to room temperature and stir before serving.

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