Ingredients
For the salad:
- 1 cup orzo pasta (200 g)
- 125 g smoked trout, coarsely chopped (or more, depending on size of filets)
- 1 bunch green asparagus, trimmed (500 g)
- 1 small fennel bulb, quartered, cored and thinly sliced
- 6 radishes, thinly sliced
- 2 handfuls baby arugula leaves
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed organic lemon juice
- 2 shallots, finely chopped
- 1 1/2 tablespoons capers, drained
- 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, rinse and set aside.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Steam the asparagus: In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 5 minutes, or until asparagus is tender (can easily be pierced with a knife) but still crisp and bright green. Then rinse under cold water to stop the cooking process. Set then lay them to dry on a clean kitchen towel.and then cut into thirds.
- In a large bowl, mix together the orzo, smoked trout, asparagus, fennel and radishes with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.
- Divide the salad between plates and enjoy!
Nutrition
Notes
- This salad also goes well with steam green beans, rather than asparagus. And also tastes great without either of these ingredients.