Orzo, Kale, and Spinach Salad

Serves 8 – 10

Ingredients:

Salad:

  • 1 lb of orzo pasta
  • 2 tablespoons olive oil
  • one bunch of dinosaur kale (also called Lacinato or Tuscan kale), ribs removed and chopped
  • 12 ounces baby spinach, chopped
  • one red bell pepper, diced
  • 3/4 cup of assorted olives of your choice (I used a combo of green and kalamata), sliced
  • 1/2 cup chopped sun dried tomatoes (I like the kind in olive oil)
  • handful of fresh basil leaves, sliced thin
  • 6 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup of toasted pine nuts

Lemon Vinaigrette:

  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • fresh ground pepper
  • 1/4 cup good olive oil

Directions:

Make the lemon vinaigrette first by combining all of the ingredients and mixing well. Slowly whisking in the olive oil at the end makes for a nicely emulsified dressing that won’t separate. But…you can always throw everything in a small mason jar and shake it really well! Just remember to shake it again before dressing your salad.

Cook the orzo in a large pot of salted boiling water until it is just al dente. I like to cook it just a minute less than it needs so that it still has a little bite once it has absorbed the dressing. Drain the orzo, add it to a large salad bowl, and toss it with the 2 tablespoons of olive oil so that it does not stick together. Let it cool down to room temp. Add the rest of the ingredients and the dressing and mix well. I like to save a little cheese and some pine nuts to sprinkle over the top before I serve it.