Ingredients
For the salad:
- 1 cup orzo (200 g)
- 100 g smoked trout, coarsely chopped
- 4 artichoke hearts (preferably fresh from a delicatessen, alternatively, marinated from a glass), drained, quartered, and coarsely chopped (150 g)
- 1 small fennel bulb, thinly sliced with a mandoline
- 2 handfuls baby arugula leaves
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed organic lemon juice
- 1 teaspoon lemon rind, finely grated
- 2 shallots, finely chopped
- 1 tablespoon capers, rinsed
- 2 tablespoons chopped mint
- sea salt and freshly ground pepper, to taste
Instructions
- 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.
- Divide the salad between plates and enjoy!