Oh my heavens, I love this salad! I always make it when the basil is plentiful and spinach is still in season, adding the orzo when hot to wilt the chopped greens. Leftover chicken or cooked shrimp are tasty additions for a main dish salad. Brian likes lots of lemon, so I always taste to make sure it is lemony enough. It keeps well so make enough to have leftovers!
Mom
Dressing:
- 1 large egg yolk
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 2 tablespoons fresh basil
- 2 tablespoons lemon juice, more to taste
- Salt and pepper, to taste
Salad:
- 1 1/2 cups orzo pasta
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2+ cups spinach, roughly chopped
- 1 (14-ounce) can artichoke hearts
- 4 scallions, chopped
- 1/2 cup kalamata olives
- 2 ounces grated Parmesan cheese
Whisk all dressing ingredients together in a bowl or process in a blender until smooth. Season to taste. Refrigerate.
Cook orzo for 7-8 minutes in boiling water, drain and rinse. In a medium bowl, toss warm orzo with 2 tablespoons vinegar, 2 tablespoons olive oil, and salt and pepper.
Add spinach and toss to wilt slightly. Add scallions, artichokes, olives and Parmesan. Stir in dressing and season to taste with salt, pepper and lemon juice.
Serve warm or chilled.
Spencer Family Cookbook 