A nod to Sarah Leah Chase for inspiring this salad. It is my go-to when I want to host an early summer luncheon and impress my friends. There are so many great flavors, but it invites creativity and the use of what’s available. It can also be doubled or triples as needed AND tastes just as great leftover.
Mom
- 1 1/2 cups Orzo pasta
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon saffron threads
- 1/2 teaspoon fennel seeds, or 1 TBSP chopped fennel fronds
- 1/2 teaspoon dried red pepper flakes
- 2 garlic cloves, minced
- Salt and pepper to taste
- 2 celery stalks, diced
- 4 green onions, diced
- 1 red or yellow pepper, seeded and diced
- 1/2 cup black olives, pitted and sliced
- 1 cup artichoke hearts, coarsely chopped
- 3 ounces hard salami, 1/4″ diced
- 1 cup cooked peas
- 1 pound shrimp, cooked, peeled and cut in pieces
- 1 whole chicken breast, grilled and chopped
- Optional: 1/2 cup crabmeat, fresh mussels, scallops, etc…
Dressing:
- 1/4 cup lemon juice
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayonnaise
- Salt and pepper to taste
Cook Orzo and drain well. While the pasta is still warm, toss with olive oil, curry, saffron, fennel, red pepper, garlic, salt and pepper to taste in a large bowl. Add remaining salad veggies and seafood/meat and toss to combine
Mix together dressing ingredients, add more lemon juice to taste. Pour dressing over salad and toss well.
Garnish with lemon slices, lemon balm or parsley. Serve warm or chilled.
Spencer Family Cookbook 