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.