Ingredients
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1 pound uncooked orzo pasta
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3 tablespoons extra-virgin olive oil
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2 cups kale leaves, stems removed
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¼ cup extra-virgin olive oil
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½ cup dried cherries
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¼ cup toasted pine nuts
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3 tablespoons lemon juice
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1 ½ teaspoons salt
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1 teaspoon ground black pepper
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4 ounces smoked salmon, flaked
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3 ounces ricotta salata
Directions
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Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
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Once the orzo is cool, transfer to a large serving bowl. Set aside.
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Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
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Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.
Cook's Note:
If you can't obtain ricotta salata, feta cheese is a suitable substitute.
Nutrition Facts (per serving)
559 | Calories |
24g | Fat |
68g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 559 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 5g | 27% |
Cholesterol 17mg | 6% |
Sodium 897mg | 39% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 4g | 14% |
Total Sugars 10g | |
Protein 18g | 36% |
Vitamin C 15mg | 17% |
Calcium 109mg | 8% |
Iron 4mg | 20% |
Potassium 241mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.