Prep 15 mins
Cook 10 mins
From a cookbook put out by a restaurant in Philadelphia called The Frog Commissary. The oil was reduced from the original recipe. This has a subtle sesame, orange, ginger flavor which goes well with flank steak or leg of lamb.
- 1 teaspoon salt
- 3⁄4 cup vegetable oil
- 3 tablespoons sesame oil
- 1⁄2 cup rice vinegar or 1⁄2 cup cider vinegar
- 2 tablespoons dry sherry
- 1⁄2 teaspoon orange rind, grated
- 1 teaspoon soy sauce
- 2 tablespoons scallions, thinly sliced
- 1 teaspoon ginger, minced
- 1⁄2 teaspoon garlic, minced
- 1⁄4 teaspoon red pepper flakes, crushed
- 1 teaspoon pepper
- 1 tablespoon sugar
- 2 tablespoons cilantro, minced
- 1 (16 ounce) box orzo pasta
- 1 cup carrot, shredded
- 1⁄4 cup raisins
- 1⁄4 cup pine nuts, lightly toasted
- Cook orzo according to directions on box.
- Mix all other ingredients and blend over pasta and chill.
- Add raisins, shredded carrots, and pine nuts, and mix gently.
- Note, this can be made 1 day ahead of when you plan to serve it, just don't add the carrots or pinenuts until just before serving so they will remain crunchy.
This is one awesome tasting salad! If it wasn't for the fact I was taking it to a pot luck lunch, I would have kept it all to myself. Simply delicious. Glad you posted it. :)