I'm going to a bridal shower tomorrow; the party is for a friend of my older daughter's, and I consider it an honor to be on the guest list for both this and the wedding. Katie and Sarah (whose new baby will keep her 400 miles away for the shower) went through 13 years of our school system together, were co-captains of the varsity soccer team in high school and even roomed together for a short time in college. Her youth soccier picture replaced one of Sarah's on our bulletin board years ago; her impish 7 year old self is still there. Katie was one of Sarah's bridesmaids back in '06; Sarah will be one of Katie's at her upcoming April wedding.
The hosts of this bridal shower have asked us all to bring a recipe for the bride to be - this is something that we did for Sarah, and also for my nieces, so I think it's become a really nice custom, and gift for the bride. Katie has in the past taken salad recipes from my files, so I thought I would give her this one as well. It comes from the August 2001 issue of Gourmet, and I use it all the time in the summer - I know I have even taken it to a few Slow Travel GTG's.
Orzo, Pine Nut and Feta Salad
yield: Makes 8 side-dish servings
Active time: 15 min Start to finish: 30 min
Ingredients
1 pound orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 ounces), crumbled
1 cup thinly sliced scallion greens
Preparation
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
Cooks' note:
Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.
My note: since there are people at my house who do not like scallions, I substitute 1 cup of halved, pitted, kalamata olives for the scallions.
This is also a good recipe for doubling for those summer parties and potlucks.
Comments (6)
This sounds really good; I just cut and pasted it for my files. I was thinking that maybe we can do salads when we finish with Slow Souping (I'm ready for salad weather too!).
Have a great weekend!
Posted by Annie | February 27, 2009 11:31 AM
Posted on February 27, 2009 11:31
Marcia,this is a delicious salad. I make a very similar one in the summer. Love the idea of a recipe file for the bride.
Posted by sheri | February 27, 2009 12:21 PM
Posted on February 27, 2009 12:21
This is a great salad, Marcia. Good choice for your contribution.
Posted by Deborah | February 27, 2009 7:11 PM
Posted on February 27, 2009 19:11
Mmmmm, thank you Marcia. I'm making this one this summer for sure when the kids are home.
Posted by Barb Cabot | February 27, 2009 10:02 PM
Posted on February 27, 2009 22:02
That looks lovely. I'll bet some mint would be good in it.
Posted by Amy | February 28, 2009 8:11 AM
Posted on February 28, 2009 08:11
Sounds like a great tradition and a delicious salad! I love feta cheese.
Posted by girasoli | February 28, 2009 6:55 PM
Posted on February 28, 2009 18:55