Orzo salad

The beauty of this salad is the freshness of the spring veggies and surprising crunch from crispy Prosciutto.

Course Salad, Side Dish

Prep Time 20

Assembling 10

Servings servings

Calories 411kcal

Cook orzo as per package instruction. Drain and keep it in a large salad bowl.
While orzo is still hot, drizzle extra virgin oliv oil, fresh lemon juice and gratred parmesan. Toss well to combine. Then let it cool down completely.

In a lightly salted boiling water, add aspragus and peas. Let it cook on medium heat for 1 minute. Immidietly, remove the veggies with a slotted spoon and dump in ice cold water to stop the cooking process. Once completely cool, drain and keep aside.

You can either bake them until crispy in an oven or on a stop top. To cook in oven, place them in a single layer on a parchment paper and bake @425 F for 8-10 minutes until golden brown in colour.
To cook on stove top, spread them in a single layer and cook on low heat until crispy on both the sides. Once the prosciutto slices hit hot pan, tend to curl up. so for even browining press the slices gently with the back of the spatula in between.
Let it cool and crush it roughly.

Add veggies, crushed proscuitto, arugula, pistachio to orzo. Toss well.
While serving top it with burrata, good drizzle of extra virgin olive oil, parmesan and lemon wedges.