Recipe By thedailygourmet
Published May 24th
Salmon and Kale Orzo Salad
Prep 10m Cook 15m Additional 30m Ready In 55m
Servings 6 servings Calories 559.1

This recipe is a twist on a salad from Giada de Laurentiis.

Recipe Ingredients

  • 1 pound uncooked orzo pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 cups kale leaves, stems removed
  • ¼ cup extra-virgin olive oil
  • ½ cup dried cherries
  • ¼ cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 ounces smoked salmon, flaked
  • 3 ounces ricotta salata

Cooking Directions

  1. 1 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. 2 Once the orzo is cool, transfer to a large serving bowl. Set aside.
  3. 3 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. 4 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.

Nutrition Facts

  • Calories 559.1
  • Carbohydrate 68.2 g
  • Cholesterol 17 mg
  • Fat 23.9 g
  • Fiber 4 g
  • Protein 18.2 g
  • Saturated Fat 5.3 g
  • Sodium 897.4 mg
  • Sugar 9.7 g

Chef's Notes

If you can't obtain ricotta salata, feta cheese is a suitable substitute.
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