Orzo and Lentil Salad with Dill

The first time I had this salad was years ago at a friend's annual labor day party, and everyone loved it so much that it now makes an appearance every year. It's a very simple salad with not many ingredients, so it's kind of vital to use the best you can afford/get your hands on. The flavors mingle together really well, yet still manage to be prominent enough to taste every nuance. So, get the best olives, preferably with the pits (it is cumbersome to pit them yourself, but it'll be worth it since the texture between pitted and not is night and day), the best french goat's milk feta, and some really special extra virgin olive oil. The salad isn't swimming in oil, yet there is enough to keep the ingredients flowing and not clumped up.

A small disclaimer, I am aware that this recipe comes from a James Beard cookbook full of different kinds of salads... or is it pasta dishes... not really sure, it's been a while since I've perused it. I've never referenced the recipe myself when making this dish, since I simply go with the ratios of ingredients that suits my taste. I may be forgetting some, or including things that were never in the original salad I tasted. It's really no matter, because as long as you use high quality ingredients here, whatever ratio of them you prefer, it will be pretty delicious to you too.

INGREDIENTS

1 1/2 cup uncooked orzo pasta

heaping 1/2 cup dried lentils
~1 cup kalmatta or favorite olive,
   pitted and finely chopped
4 - 6 ounces feta, crumbled
1/3 cup good quality extra virgin
   olive oil
~1/2 cup dill, lightly packed and 
   coarsely chopped
1 small lemon, juiced
several splashes red wine 
   vinegar (optional)
sea or kosher salt
freshly ground pepper


Set a large pot of salted water on the stove to boil for the pasta. Meanwhile, spread out the lentils in an even layer and check them over for any non-lentil debris. Place the lentils in a medium sauce pan with 2 cups cold water. Cover and turn heat up to medium high, and give them a good stir after a few minutes. Once they come to a boil, dial heat down to medium low and cook for 20 minutes (still covered), or until they are tender yet not mushy, stirring occasionally. Drain any remaining water from the lentils, and set aside. 

Once the water is at a boil, dump in the orzo and cook till al dente. Drain the pasta and immediately rinse in cold water and drain thoroughly. While the pasta is cooking, prep all other ingredients and place in a large bowl, preferably one you don't mind serving in. Add the cooked orzo and lentils with a couple pinches of salt and lots of turns of pepper. Toss well and adjust seasoning if needed. This is where I like to add some red wine vinegar, or more lemon juice if that is more your thing. Either way, the orzo and lentils really soak up the seasonings. The earthiness of the lentils can really hold up to some aggressive seasonings, but don't be tempted to add too much acid or salt, since too much of either can thoroughly offset the balance of flavors you want to achieve. 


This salad can be served room temperature, but I think it tastes the best after sitting in the fridge over night so the flavors can really meld. Serve with a few more sprigs of dill and a good drizzle of olive oil. This is great as a side, but I love a big bowl of it for a totally filling lunch.

Celery and Walnut Salad

Celery is usually one of those vegetables essential for certain things; tuna salad, mirepoix, chicken almond ding. Rarely have I thought of it as the center of attention... unless it was the base for ants on a log. This salad is surprisingly delicious, and the intensely lemon vinaigrette really alters the flavor of the celery. Some walnuts and Gruyere round out the salad, and you're left with something unexpectedly great. This is a fun thing to prepare for guests, since you'll be almost guaranteed a surprise reaction from them once they try it. 

I've adapted this a bit from Ina Garten's recipe, mainly because I wanted to use Gruyere instead, and it makes a very large amount of vinaigrette. I halved it here since I didn't want as much left over- and you'll still have a good amount remaining. It keeps well for a few days in the fridge, and tastes amazing on steamed green beans.

INGREDIENTS

~5 cups thinly sliced celery (on the bias), about 2 
   bunches, with leaves
1/2 cup toasted walnuts
1/2 cup shaved Gruyere
salt and pepper

for the vinaigrette:

juice of 2 small lemons
zest of one lemon
~1/4 cup extra virgin olive oil (you may want to add 
   more, since this is very lemony)
1 shallot, minced
1/2 tsp celery seed
1/2 tsp kosher salt
pinch of pepper

Whisk together all the ingredients for the vinaigrette and set aside. Add the celery to a large bowl and season with a pinch of salt and pepper. Add about 1/2 of the vinaigrette and toss well. Cover with plastic wrap and keep in fridge for at least 1 hour before serving to allow flavors to marry. 

When serving, give the salad a final toss, taste for seasoning and adjust accordingly. Top with toasted nuts and cheese.

Recipe adapted from Barefoot Contessa's Celery and Parmesan Salad

Quinoa and Chickpea Salad

photo updated 10.15.13

This is a staple in our house - and so versatile. You can follow the skeleton I've provided below, use it as an excuse to clean out your fridge, or use some items from the pantry that you've been itching to try. As long as there is quinoa and chickpeas around, there are endless options.

1 c. organic quinoa

2 c. water

1 15 oz can chickpeas, drained and rinsed

3-6 scallions (depending on size), or 1/2 a small sweet onion

10-20 (depending on size) grape tomatoes, halved

1 14 oz can artichoke hearts packed in water, drained and cut into quarters or eighths, depending on size

1/2 c. cubed hard cheese, such as parmesan, asiago, sharp cheddar, etc. 

couple good handfuls of olives, halved (kalamata, green, or any favorite variety) or capers

1/4 c. red wine vinegar

3 tbsp extra virgin olive oil

juice of half a lemon

pinch of salt

lots of pepper

photo updated 10.15.13

-Combine quinoa and water in a medium pot and bring to a good simmer on medium high, stirring occasionally. Once at a simmer, cover and reduce heat to low and cook for 15 minutes. Remove from heat, and let sit covered for 10 minutes. Fluff continuously with only a fork, to cool down quicker.

-As the quinoa cooks, prep the other ingredients, starting with the dryer items first as to not muck up the cutting board before its time. 

-Place prepped ingredients in bowl, and add vinegar, oil, lemon juice, salt and pepper. Stir to combine.

-Once the quinoa is cooled, add it to the bowl and mix very well

photo updated 10.15.13

This salad is best at room temperature, but it is good cold as well. As I've mentioned, the options are endless. Leave out the cheese for a vegan dish, or use a cheese as a springboard for your version of the salad. Feta, kalamata olives, and lightly sauteed baby spinach with lots of lemon and garlic for a greek twist, or a good quality gruyere with sauteed leeks and french peas, with lentils in lieu of chickpeas for a french flair. Omit the vinegar if you're not a fan, just add more lemon juice. I adore vinegar, so I add a lot, and usually end up adding more as the salad sits in the fridge to freshen it up a bit. This dish keeps very well up to a week in the fridge, tightly covered with plastic wrap or in a tightly sealed container.

photo updated 10.15.13