The caramelized fennel and goat cheese give this orzo salad a rich, decadent, hearty flavor, while the lemon juice keeps things bright and summery. This is a perfect salad to take to a potluck, a summer picnic, or to work as lunches for a week.
Bring four cups of water to a boil and then add 2 cups of orzo, along with a few good pinches of salt. Cook until the orzo is soft to the teeth. Drain and run cold water over the orzo.
Julienne one fennel bulb. Sautee the fennel in olive oil and salt and pepper over medium heat until it’s caramelized, stirring occasionally. Once the fennel starts to get brown in the pan, deglaze it with the juice of half a lemon. This deglazing process takes about 25 minutes.
Put the orzo in a bowl and squeeze another half lemon over it. Toss thoroughly and add a little olive oil, salt and pepper to taste. Chop a can of artichoke hearts and add these to the bowl, along with the caramelized fennel. Put the salad in the fridge to cool.
Right before you serve, add a cup of crumbled goat cheese (don’t add it while the orzo’s still warm – it’ll melt!) Garnish with fresh, chopped tarragon.
- 2 cups uncooked orzo
- 1 fennel bulb, julienned
- 1 can artichoke hearts, drained
- olive oil
- salt and pepper
- 1 cup crumbled goat cheese
- fresh tarragon, chopped
- At Your Request… A Feast of Summer Flavor (mustachenotrequired.wordpress.com)
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- Orange, fennel, olive and goat cheese salad (monfoodblog.com)