Neapolitan Orzo & Citrus Salad
Orzo is tossed in a perfectly rich but bright — thank you, cherry tomato jewels — herb butter sauce and paired with a peppery, palate-cleansing arugula salad with crunchy toasted hazelnuts.
Servings
Produce
Garlic (Organic)
4 2 Clove
Orange
1 0.5 Whole
Cherry Tomato
8 4 oz
Arugula
2 1 oz
Lettuce mix
2 1 oz
Red Onion (Organic)
1/2 0.25 Whole
Basil
1/2 0.25 oz
Parsley (Organic)
1/2 0.25 oz
Protein & more
Hazelnuts
2 1 oz
Orzo
2 1 cup
Pantry items
Olive oil
1 0.5 tablespoon
Butter, salted
4 2 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Citrus Vinaigrette
Olive oil
1/4 0.125 cup
Orange juice
2 1 tablespoon
Apple cider vinegar
1 0.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Vegan sugar
1/2 0.25 teaspoon
Prep ahead (optional)
a. Divide red onion into 2 portions; mince one portion and thinly slice the other. b. Cut orange into segments. c. Slice cherry tomatoes in half. d. Stack basil leaves, roll lengthwise, and thinly slice. e. Chop spring mix bite-sized. f. Mince garlic.
Instructions
1
Cook orzo:
a. Add 6 cups water (3 cups for 2-person portion) and 1 tsp salt to a large saucepan. Cover and bring to a boil over high heat.
b. Add orzo; stir immediately. Reduce heat to medium-high and cook, stirring occasionally, until al dente, about 7-10 minutes.
c. Drain and set aside until ready to add to sauce.
2
Meanwhile, cook sauce:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add half of red onion (¼” dice, reserve other half for salad) and garlic (mince); cook until translucent, about 2 minutes.
b. Add cherry tomatoes (slice in half) and 1 cup water(½ cup for 2-person portion). Reduce heat to medium and cook until broth reduces slightly and tomatoes soften, about 4-5 minutes.
c. Add cooked orzo, 3-4 tbsp butter/vegan butter, and basil (stack leaves, roll lengthwise, thinly slice). Gently toss to combine.
3
Assemble salad:
a. In a small sauté pan over high heat, add hazelnuts (rough chop). Stirring continuously, toast until golden and fragrant, about 1 minute. Watch closely! Set aside to cool.
b. In a medium bowl, add lettuce mix (leave whole or chop bite-sized), arugula (chop bite-sized), remaining red onion (thinly slice), and orange (cut in segments).
c. Add citrus vinaigrette and toasted hazelnuts. Toss to combine.
4
Serve:
a. Divide orzo among plates or bowls.
b. Serve salad alongside. Pour the wine and enjoy.
Chef's notes
Segment oranges like a pro: 1) Slice off stem and bottom ends. 2) Glide a sharp paring knife between white pith and fruit from top to bottom, trimming as closely as you can. 3) Following the membranes dividing each segment, slice along each membrane, and with the second cut, pop out the pulp- and pith-free fruit. Work your way around.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX