I serve this at room temp. If you have to put it in the refrigerator take it out at least 30 min before serving.Cook the orzo 4 oz. til done. make sure your water is well salted.Drain rinse in cool water and re-drain. Put the orzo in a med. bowl and add 2 cups halved red and yello cherry tomatoes..also add 2 tab. minced red onion, 2 tab. finly chopped chives,and 3 cloves of garlic minced,and 1/2 cup Nicoise olives sliced.Toss the ingredients with2 Tab. of the 1/4 c. of evoo use more if needed.Now add half of the juice of 1 fresh lemon.Season with salt and pepper Set the bowl aside. Place 4 cups of Mescalun in large bowl drizzle with the remaining evoo and lemon juice using your hands toss lightly coating the greens well.salt and pepper re-toss place on large platter and top greens with your orzo sprinkle the orzo with either parm or dry jack and serve right away. I like to add anchovies rolled around capers on the top. enjoy
kades
kades