Ingredients
6
6 servings
- •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
Instructions
- 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.
- Once the orzo is cool, transfer to a large serving bowl. Set aside.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 559
- Carbohydrate: 68g
- Fat: 24g
- Fiber: 4g
- Protein: 18g
- Sugar: 10g
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