from Side Dishes: Creative and Simple by Chef Didi Davis
Serves 6 to 8
Cooked orzo is mixed with shredded radishes and carrots and tossed with a ginger-mint dressing. The salad is then left to chill and marinate.
This salad is terrific to carry along on a picnic. Make it early in the morning or the day before to give the pasta a chance to absorb all of the flavors.
1 bunch or 1 bag radishes (8-10 ounces), trimmed
2 large carrots, peeled and trimmed
1 2-inch piece fresh ginger (about 1 ounce), peeled and sliced
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup extra-virgin olive oil
Bali Sea Salt - Fine
1/4 cup chopped fresh mint or 1 tablespoon dried
2 cups orzo (rice-shaped pasta)
Bring a large pot of water to a boil.
Shred the radishes and carrots in a food processor or a mouli grater, using the medium julienne disk, or on a hand grater. Set aside.
Place the ginger, lemon juice, oils, 1/2 teaspoon salt and some pepper in a blender. Puree until smooth. Add the mint and puree until the dressing begins to turn pale green. Set aside.
Add 2 teaspoons salt to the boiling water, add the orzo and stir. Cook, stirring often, until it is tender yet firm and offers some resistance, 7 to 10 minutes. Drain and rinse under lukewarm water. Drain well and place in a large bowl.
Add the reserved radishes and carrots to the bowl with the orzo. Whisk and taste the dressing for seasonings, adding more salt and pepper if needed. Pour over the salad and toss well to coat. Marinate in the refrigerator until ready to serve. Serve chilled.