Smoked trout and orzo tossed together with artichokes and fennel in a lemon caper dressing, is seriously the best thing I’ve gotten to eat this week, so much flavor and delicious textures!
Course
Salad
Category
Mediterranean
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
Calories360kcal
AutorElle
Ingredients
For the salad:
1cuporzo(200 g)
100gsmoked trout,coarsely chopped
4artichoke hearts(preferably fresh from a delicatessen, alternatively, marinated from a glass), drained, quartered, and coarsely chopped (150 g)
1small fennel bulb,thinly sliced with a mandoline
2handfuls baby arugula leaves
For the dressing:
2tablespoonsextra-virgin olive oil
4tablespoonsfreshly squeezed organic lemon juice
1teaspoonlemon rind,finely grated
2shallots,finely chopped
1tablespooncapers,rinsed
2tablespoonschopped mint
sea salt and freshly ground pepper,to taste
Method
Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add the orzo. Cook according to packet instructions, until al dente, drain and set aside.
In a small bowl, whisk together the dressing ingredients until well combined.
In a large bowl, mix together the orzo, smoked trout, artichoke hearts, and fennel with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.