Crab and Artichoke Orzo Salad

Ingredients

  • 1 teaspoon(s) Dijon mustard
  • 2 large basil leaves
  • 0.5 cup(s) white wine vinegar
  • 1 teaspoon(s) dried Greek oregano
  • 1 pound(s) orzo
  • 10 oil-packed sun-dried tomato halves
  • 2 clove(s) garlic
  • + 7 more ingredients
    • 1 6-ounce jar marinated artichoke-heart quarters
    • 2 tablespoon(s) chopped flat-leaf parsley
    • 5 scallions
    • 1 shallot
    • Salt and freshly ground pepper
    • 0.75 cup(s) extra-virgin olive oil
    • 1 pound(s) jumbo lump crabmeat

1. In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl. 2. Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar. With the machine on, pour in the ...

View full recipe at Food & Wine

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