I end up finding the best fresh summer recipes in Bon Appetite. I tend to be drawn to recipes that use fresh veggies that are in season and recipes that are simple to throw together. Great taste and easy assembly. So when I saw this Orzo, green bean and fennel salad with dill pesto, I knew it would be my 'Best of the Web' feature of the week and it won't be long before I make a batch of it myself. I love orzo.
Photo and recipe courtesy Bon Appetite
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Photo and recipe courtesy Bon Appetite
Orzo, green bean and fennel salad with pesto dill~
Ingredients
- 8 ounces green beans, trimmed
- 8 ounces orzo (1 1/4 cups)
- 2/3 cup (packed) chopped fresh dill
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
- 3/4 cup diced fresh fennel bulb
Preparation
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
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