It is day 4 of A Week of Salads.
The selection tonight was Orzo Salad.
It is a cold salad that we think would
be better as a side, in the summer,
rather than the entrée on a snowy night.
We think we'll have a week of soups
1 1/2 cups orzo
a head of broccoli, cut into florets
2 cloves garlic, peeled
2/3 cup pine nuts, toasted
1/3 cup freshly grated parmesan
juice of 1 lemon
1/4 cup extra virgin olive oil
1/4 cup crème fraeche
grated zest of 1 lemon
1 small avocado, peeled and sliced
Cook orzo according to package directions,
rinse with cold water, drain.
Steam broccoli until bright green, set aside.
To make the pesto, combine half the broccoli,
the garlic, 3/4 of the pine nuts, the Parmesan,
1/4 teas. salt and 2 tabl. of the lemon juice and
pulse to combine. Then drizzle in the olive oil
and crème fraeche, pulse until smooth.
In a large bowl, combine the orzo,
broccoli, the pesto and the lemon zest.
Fold in the avocado, top with remaining