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Spring Nicoise | Sardine | Orzo

Spring Nicoise | Sardine | Orzo

Simple to execute but bustling with layers of flavors, Chef Kelly Whitaker's Spring Nicoise Salad is perfect as a small weekend snack or make a bigger version for a picnic for two in the park among the seasons blooming flowers.


2 Cups, Zürsun Black and White Orzo

2 Tablespoons, Red Wine Vinegar

2 Teaspoon, Whole Grain Mustard

2 Tablespoons, Olive Oil

1 Cup, Cooked Fingerling Potato

1 Cup, Asparagus

1 Cup, Green Olive

1 Can,  Sardine

1 Cup, Roasted Cherry Tomato

2 Pullet Eggs - substitute chicken eggs if necessary

1 Cup,  Mixed Herbs - such as rosemary, thyme and oregano



Bring a pot of water to boil and add salt.  Drop the eggs in for 6 minutes then remove and run under cool water.  Cook the orzo in the same water for 10 minutes.  It should still have a firm chewy texture.  Drain and let cool. In a large mixing bowl add all of the ingredients.  Finish with the egg after removing the shell and a little oil that was reserved from the can of sardines.