J. Alexanders Orzo and Arugula Salad

J. Alexanders Salad Recipe

Orzo and Arugula Salad like J. Alexanders Restaurant
This makes a lot, but leftovers are a must! Go to taste on seasonings, adding more if you wish. Divide recipe in half if you want. I admit this takes a bit longer than 30 minutes by the time you dice everything up, but it’s worth it! Can be made a day ahead.

Salad:
1 # orzo, cooked according to package directions
1 cup diced red onions
1 cup frozen shoe peg corn or yellow niblets, cooked in microwave 1 minute
1 cup diced red bell peppers
1 bunch green onions, sliced, white root end also
1 cup currants
1 cup toasted slivered almonds, plus extra for garnish
2 teaspoons dried basil or handful fresh, julienned
1 cup or so Arugula, cut into small pieces if necessary
Sea salt and freshly ground pepper to taste
Shredded Romano cheese for garnish

Drain orzo and let cool a bit. Toss with everything but cheese. Set aside while making dressing:

White Balsamic Vinaigrette
1/3 cup white balsamic vinegar
2 tablespoons lemon juice
2 generous teaspoons minced garlic
2 tablespoons Dijon mustard
1-2 teaspoons sugar
1/2 teaspoon dry basil or 2 tablespoons or so fresh, julienned
1/2 cup ea: Canola and Olive oil
Salt and pepper to taste (start with a teaspoon of salt and 1/2 teaspoon pepper)

Whisk everything together. Pour over salad and mix gently. Adjust seasonings. Serve warm, room temperature or cold sprinkled with Romano and almonds.