Yield: 4 servings
|1½ cup||Orzo; rice shaped pasta uncooked Salt|
|⅓ cup||Carrots; finely chopped|
|1||Tomato, plum;seeded & finely chopped|
|⅓ cup||Green pepper; finely chopped|
|⅓ cup||Celery; chopped|
|3 tablespoons||Vinegar, white wine|
|1 teaspoon||Dijon mustard|
|⅓ cup||Red onion; finely chopped|
|⅓ cup||Parsley; fresh; minced|
|Black pepper; frshly ground|
|1||Belgian endive;up to 2 heads leaves separated|
|1||Radicchio; up to 2 heads leaves separated|
|6 tablespoons||Olive oil|
Bring a large saucepan of water to boil over high heat. Add orzo and 1 tbsp salt and boil for about 8 minutes,or until pasta is tender but still slightly firm. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil. Bring small saucepan of water to boil over high heat, add carrots, and blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and parsley. Add dressing, season with salt and pepper, and toss to combine well. Serve with endive and radicchio.