Serve this salad with grilled sausages or just on its own — with Parmesan cheese, pine nuts, and orzo, it’s plenty hearty for a main course. It transports well, too, which makes it a good choice for picnics, potlucks and lunch boxes.
Orzo, Radicchio & Arugula Salad
Kosher salt and freshly ground pepper
1 1/2 cups (10 1/2 oz./330 g.) orzo
1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil
2 cloves garlic, pressed
1/4 cup (2 fl. oz./60 ml.) balsamic vinegar
1/2 cup thinly sliced green onions
1 cup (1 oz./30 g.) baby arugula leaves
1 cup (3 oz./90 g.) thinly sliced radicchio or other red chicory
1/2 cup (2 oz./60 g.) grated Parmesan cheese
1/2 cup (2 1/2 oz./75 g.) pine nuts, toasted
1/4 cup (1/4 oz./7 g.) fresh flat-leaf parsley leaves
Bring a pot of water to a rapid boil and season generously with salt. Add the orzo, stir well, and cook until al dente, 7-9 minutes or according to package directions. Drain the orzo and transfer to a large bowl. (Do not rinse the orzo.)
Immediately stir in the olive oil and garlic and let stand until cool. Stir in the vinegar, then the green onions, arugula, radicchio, Parmesan, pine nuts, and parsley, distributing the ingredients evenly. Season with salt and pepper and serve. Serves 6.
Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.