ORZO SALAD WITH BASIL-SHERRY VINAIGRETTE

Orzo Salad With Basil-Sherry Vinaigrette image

It may not be summer here yet but it certainly feels like it w/ temperatures in the upper 80s already. I've not tried this recipe YET but it sounds delicious and I love salads in warmer weather. Posting so I can find this recipe from Paulette Mitchell; prep time is a guess-timate and does not include time to allow salad to cool or to chill in the frig.

Provided by Impera_Magna

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

1/4 cup extra virgin olive oil
3 tablespoons sweet cream sherry
1 tablespoon fresh lemon juice
1/4 cup minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced shallots (see Tip)
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
1 ear sweet corn or 1 cup frozen corn
3/4 cup orzo pasta, riso or 3/4 cup rosamarina pasta
2 plum tomatoes, cut into 1/2-inch cubes
salt & freshly ground black pepper
4 leaves butter lettuce or 4 leaves other soft-leafed lettuce
1 small fresh basil sprig (to garnish)

Steps:

To make Basil-Sherry Vinaigrette:.
Whisk together the oil, sherry, and lemon juice in a small bowl.
Stir in the remaining ingredients.
Taste and adjust the seasoning.
Refrigerate in a covered container for up to 4 days.
Whisk or shake before serving.
To make the orzo salad:.
Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool.
Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.).
In a medium bowl, toss together the pasta, corn, and tomatoes. Add ¼ cup of the vinaigrette and toss again.
Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.