Lentil And Orzo Salad

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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 (

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Steps

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Bring 6 cups of salted water to a boil in a large pot.

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Add the orzo and boil for 8-10 minutes or until tender.

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Drain , and toss with 1 tablespoon of the olive oil.

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Spread the orzo onto a sheet pan , and cool in the refrigerator.

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Meanwhile , place the lentils , carrot , celery , onion , bay leaf , and salt into a large pot , and add enough water to cover.

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Bring to a simmer , and cook until lentils are just tender , about 25 minutes.

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Drain , and discard the carrots , celery , onions , and bay leaf.

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Mix the lentils and the cooled orzo in a large salad bowl.

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Add the cucumber , tomato , parsley , almonds , mint , basil , lemon juice , and remaining oil.

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Toss until combined , and season to taste with salt and pepper.

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Set aside to allow the flavors to develop for at least 1 hour before serving.

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Ingredients

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orzo pasta, salt & freshly ground black pepper, extra virgin olive oil, green lentil, carrot, celery rib, onion, bay leaf, cucumber, tomatoes, italian parsley, sliced almonds, of fresh mint, fresh basil, fresh lemon juice