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Fennel Orzo Salad with Fresh Peas and Mint
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Herbed Pastas, Grains and Legumes

Fennel Orzo Salad with Fresh Peas and Mint

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RECIPE

Herbed Pastas, Grains and Legumes

Fennel Orzo Salad with Fresh Peas and Mint

RECIPE

Herbed Pastas, Grains and Legumes

Fennel Orzo Salad with Fresh Peas and Mint

Fennel Orzo Salad with Fresh Peas and Mint

Spring Dill Parsley Spearmint Chive Blossom Salads, Dressings & Vinaigrettes

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Spring Dill Parsley Spearmint Chive Blossom Salads, Dressings & Vinaigrettes

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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.

Prep time: 10 mins
Cook time: 10 mins
Serves: 8-12

INGREDIENTS

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

Prep time: 10 mins
Cook time: 10 mins
Serves: 8-12
Ingredients:

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

MORE ON THIS RECIPE

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PREPARATION

Combine the vegetables, zest and herbs in a large bowl, and add the olive oil and lemon juice. Mix together well.

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.

recipe notes

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.

Preparation: Combine the vegetables, zest and herbs in a large bowl, and add the olive oil and lemon juice. Mix together well.

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.
Recipe Notes:

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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Spring Herb Vermouth Blanc

Strawberry-Rhubarb Herb Pie

Parsley Gremolata

Herbed Pastas, Grains and Legumes

Fennel Orzo Salad with Fresh Peas and Mint

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Fennel Orzo Salad with Fresh Peas and Mint | Recipes - Herbal Roots