Okay, so I know Friday’s post about how to pit a cherry without a pitter was a little random. Well, except for the fact that it’s cherry season right now. And so you needed to know! Especially because now I’ve got a tasty orzo salad recipe to share, and the highlight of this delicious dish? That’s right – fresh cherries. Pitted ones, of course.
Last week, we received our first CSA box of the season. And it was a doozy! I plopped my little one on the kitchen counter and we pulled produce out of the box. Like a clown car, the fruits and veggies just kept coming. Oh, and allow me to brag for a moment: my toddler knew the names of most of them! “That’s asparagus!” So cute.
Now if she’d just eat some.
I’ve been wanting to come up with a new orzo salad (oh how I love this one), and as I pulled the cherries out of the box, I thought that fresh cherries might just be the inspiration ingredient I was waiting for.
So I cooked up some orzo, pitted my cherries, chopped some toasted hazelnuts, fresh mint, and scallions, and mixed it all together with a fresh honey-hazelnut vinaigrette. Cherry Hazelnut Orzo Salad was born – and that old favorite has been cast aside.
Okay, not really. My heart has doubled in size – I now love both orzo salads at the same time.
I love the toasty crunch of the hazelnuts, and the light hazelnutty flavor that just a touch of hazelnut oil imparts. The cherries add a nice, juicy sweet bite, and the scallions and mint add a fresh zestiness. “Fresh Zestiness” – that should be a band name.
This is one of those salads that tastes even better after it’s hung out for a while, so if you’re planning to bring it to a picnic or barbecue, that’s a total bonus. Just make it the day before and you won’t have to scramble the day-of. And your orzo salad will be even more delicious.
In our house, this salad will be an excellent addition to our “substantial sides” repertoire. It makes a terrific main dish for the vegetarian (moi), while it can act as a side for the carnivores.