Crab and Artichoke Orzo Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Food & Wine. Ingredients:
1 lb orzo pasta |
6 ounces artichoke hearts (drained, 4 reserved and the rest coarsely chopped) |
2 garlic cloves |
1 shallot, chopped |
1 teaspoon dijon mustard |
1 teaspoon dried greek oregano |
2 large basil leaves |
1/2 cup white wine vinegar |
3/4 cup extra virgin olive oil |
salt & freshly ground black pepper |
10 sun-dried tomatoes packed in oil, drained and sliced into 1/4-inch strips |
5 scallions, thinly sliced crosswise |
1 lb lump crabmeat, picked over |
2 tablespoons chopped flat leaf parsley |
Directions:
1. In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
2. Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
3. With the machine on, pour in the oil; season with salt and pepper.
4. Stir 1 cup of the vinaigrette into the orzo. Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
5. Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.
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