| ½ | c. | lemon juice
|
| 1 | tbsp. | grated lemon zest
|
| 1/8 | c. | extra-virgin olive oil
|
| 1/8 | c. | vegetable oil
|
| ¼ | c. | chopped parsley
|
| ¼ | c. | chopped chives
|
| 2 | tbsp. | chopped basil
|
| ¼ | c. | chopped scallions
|
| ¼ | tsp. | red pepper flakes
|
| 1 | lb. | cooked orzo
|
| 1 | c. | diced roasted red pepper
|
| ½ | c. | toasted pine nuts
|
| | salt, to taste
|
| - In a large bowl, combine lemon juice and grated zest.
- Whisk in oils, herbs and red pepper flakes.
- Add orzo and roasted red pepper and toss with dressing.
- Let salad stand at least an hour (or overnight)
before seasoning to taste and tossing in pine nuts.
|