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This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include 90 minute "standing" time.
- 2 cups orzo pasta
- salt & freshly ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 cup french green lentil
- 1 carrot, peeled and halved
- 1 celery rib, halved
- 1 small onion, peeled and halved
- 1 bay leaf
- 1⁄2 cup peeled seeded and diced cucumber
- 1⁄2 cup diced tomato
- 2 tablespoons chopped Italian parsley
- 2 tablespoons sliced almonds, toasted
- 1 tablespoon chopped fresh mint
- 3 tablespoons chopped fresh basil
- 1⁄4 cup fresh lemon juice
- Bring 6 cups of salted water to a boil in a large pot.
- Add the orzo and boil for 8-10 minutes or until tender.
- Drain, and toss with 1 Tablespoon of the olive oil.
- Spread the orzo onto a sheet pan, and cool in the refrigerator.
- Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
- Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
- Drain, and discard the carrots, celery, onions, and bay leaf.
- Mix the lentils and the cooled orzo in a large salad bowl.
- Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
- Toss until combined, and season to taste with salt and pepper.
- Set aside to allow the flavors to develop for at least 1 hour before serving.