FruitFast

Quick, easy, and a wonderful blend of flavors in this great recipe adapted from a recipe I found in the April 2011 issue of Cooking Light. I decided to add shrimp to the mix and sauté the fennel, radish and shrimp. I served the salad warm, but would be super chilled.

Photo: Francesco Tonelli; Styling: Philippa Brathwaite

Ingredients:

8 oz uncooked orzo
1 tbsp kosher salt
1/4 cup fresh lemon juice
3 Tbsp olive oil
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1-1/2 cups diced fennel (about 1 bulb)
1/2 cup chopped radish
3 Tbsp chopped fresh mint
3 Tbsp minced green onions
2 cups med size, cooked, deveined shrimp
1/2 tsp kosher salt
1/3 cup almonds (optional)

Directions:

Cook orzo pasta with 1 Tbsp kosher salt according to the package directions.  Drain and rinse with cold water.  Drain well.

Combine the lemon juice, olive oil, mustard and ground pepper in a large bowl; stir well with a whisk.
Set aside.

In a large skillet, add olive oil and heat.   Add fennel, radish, and green onions.  Sauté until fennel is tender crisp, add the shrimp and continue to sauté until the shrimp is warm, about another minute or two.   Add the orzo and transfer to the bowl with the lemon dressing.  Add fresh mint, salt and almonds (if using).   Toss to coat.  Serve warm.

Yield: 4 (1-1/4 cup) servings