Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Orzo -- rice shaped pasta
-uncooked
-Salt
1/3 c Carrots -- finely chopped
1 Tomato, plum -- seeded & finely
-chopped
1/3 c Green pepper -- finely chopped
1/3 c Celery -- chopped
1/3 c Red onion -- finely chopped
1/3 c Parsley -- fresh; minced
Black pepper -- frshly ground
1 Belgian endive -- up to 2 heads
-leaves separated
1 Radicchio -- up to 2 heads
-leaves separated
-----DRESSING-----
3 tb Vinegar, white wine
1 t Dijon mustard
6 tb Olive oil
Bring a large saucepan of water to boil over high heat. Add orzo and 1
tbsp salt and boil for about 8 minutes,or until pasta is tender but
still slightly firm. Turn orzo into a sieve, rinse under cold water
to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
Bring small saucepan of water to boil over high heat, add carrots, and
blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery,
onion and parsley. Add dressing, season with salt and pepper, and
toss to combine well. Serve with endive and radicchio.
