Recipe for September 18, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Orzo Salad with Mozzarella
serves 4

Salad ingredients:

6 oz. *sugar snap peas

1 box orzo

1 1/4 cups *cherry tomatoes, halved or 1-2 medium *tomatoes, seeded and roughly chopped

1/4 cup chopped *scallion

1/4 cup fresh *parsley, chopped

1/2 cup *basil, chopped

2 tsp. grated lemon peel

1 cup (or to taste) *Fiore di Nonno mozzarella, cut into bite size pieces

salt and pepper to taste

Lemon Dressing:

1/2 cup lemon juice

1 tsp minced *garlic

1/2 cup olive oil

 Mix lemon juice and garlic together. Whisk in olive oil in a slow stream.  If made in advance, shake to blend before dressing the orzo salad.

Preparation:

Blanch peas for one minute in boiling water.  Remove with slotted spoon, and drain.  When cool, slice in half.

In same pot, cook orzo approximately 8 minutes until done.  Drain and cool.

Mix all ingredients together, and toss with half of the dressing; add more to taste.  Add salt and pepper to taste and serve at room temperature or cold.

recipe copyright Lexington Farmers' Market and Leslie Wilcott-Henrie