Salmon and Kale Orzo Salad
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Salmon and Kale Orzo Salad

1. Uncooked orzo pasta - 1 pound
2. Extra-virgin olive oil - 3 tablespoons
3. Kale leaves, stems removed - 2 cups
4. Extra-virgin olive oil - ¼ cup
5. Dried Cherries - ½ cup
6. Toasted pine nuts - ¼ cup
7. Lemon juice - 3 tablespoons
8. Salt - 1 ½ teaspoons
9. Ground black pepper - 1 teaspoon
10. Smoked salmon, flaked - 4 ounces
11. Ricotta salata - 3 ounces

How to cook deliciously - Salmon and Kale Orzo Salad

1. Stage

Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.

2. Stage

Once the orzo is cool, transfer to a large serving bowl. Set aside.

3. Stage

Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.

4. Stage

Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.