RECIPE
You can mix and match the herbs based on what you have on hand. This salad is super forgiving in terms of the herb combo. The key is using spring herbs like dill, parsley, chives and mint. Toss in chive blossoms if you have them. Never discard the fennel fronds (tops) they have a beautiful delicate anise/fennel flavor that adds a different dimension of fennel, an herbaceous one. Consider using a simple hand held mandolin to shave the fennel.
salt for cooking pasta
1 fennel bulb, halved and shaved thin
2 tablespoons finely chopped dill leaves
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped mint leaves
3 tablespoons finely chopped fennel fronds
2 cups English shelling peas, deshelled
Zest of 1 lemon
Juice of 2 lemons
1/3 cup extra virgin olive oil, possibly another tablespoon
2 ½ teaspoons of a version of Herbal-Roots Spring Salt or Maldon flake salt
2 cups orzo pasta
1 – 1 ½ cups crumbled feta cheese
Toss with chive blossoms if you have them
Cook the orzo pasta in salted water, per instructions on the box and rinse with cold water until all of the heat is out. Make sure it’s drained well and mix the orzo into the herbs and vegetables. Add the feta and gently mix again. Taste the salad. It might need a little more olive oil depending on if you like it less lemony.
Serve with a pinch of the Spring Salad salt or Maldon salt.
This salad can take on more spring vegetables like asparagus, snap peas and even chopped up dandelion greens. The little orzo pebbles are an important component to the final mouthfeel. Use up the extra fennel pieces in a fennel syrup and make cocktails.
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