My Mom used to make this awesome salad. An awesome salad that oozed fresh lemon paired with dill. She put chicken in it, which is out of the question.
Even back in the day I thought the chicken was kind of a distraction to the amazingness that is the salad itself. Sorry Mom.
So in honour of my Mom's amazing cooking abilities. Because let's face it: she's incredible in the kitchen and I'm not kidding when I say that. I have created an ultra flavorful and fantastic vegan knock off of her fun summer salad.
Equally as delicious minus the sweet baby chickens.
1 box orzo pasta
1/2 med/large red onion, diced
1/2 bunch tuscan kale, de-boned and finely chopped
1/2 medium romanesco, finely chopped
1 medium zucchini, sliced lengthwise into about 1/2 inch strips then chopped into tiny bites
4-6 ears corn, roasted or boiled, then shucked (about 1 1/2 or 2 cups?)
About 1/4 cup extra virgin olive oil
3 cloves garlic, finely minced
3 teaspoons dill
About 1/2 teaspoon sea salt
About 1/2 cup fresh cracked pepper
3 small-ish lemons, juiced
3 small-ish lemons (use the same ones from juicing) zested
Cook pasta al dente, according to instructions.
In a lidded jar or other lidded container, combine extra virgin olive oil, garlic, dill, sea salt, pepper and lemon juice. Cover and shake well. Set aside and let rest for flavors to marry.
While pasta is cooking and dressing is resting, chop all veg (red onion, kale, romanesco, zucchini and corn) and combine in a medium/large-ish bowl.
When pasta is done, drain and let cool then add to vegetables.
Taste dressing and add salt and pepper if needed.
Drizzle dressing over veg and pasta and toss well to combine. Let sit for at least 10 minutes to allow flavors to combine. Taste and add salt and pepper as needed.
Serve after flavors have married or cover and refrigerate overnight before service.
This salad is bright, bursting with lemon and dill and a textural dream with the raw veg and orzo pasta.
Perfect for a picnic or evening dinner, served on top of some beautiful fresh spinach.