Sunday, August 08, 2010


Rainbow Orzo and Corn Salad with Fresh Basil


St Louis is sweltering this week. It has cooled slightly, but really hot again today. We've been lucky enough to have been invited to a barbeque pool party ths afternoon. I'll be taking this light salad.


1/2 pound rainbow orzo, cooked al dente

Corn from two cooked ears of corn, scraped

1/4 minced onion

1/4 cup apple cider vinegar

2 Tablespoons water

1 teaspoon sugar

1/2 cup olive oil

1/4 cup fresh basil, chiffonade

Salt and pepper to taste


Combine all of the ingredients and let marinate a couple of hours or overnight.



Basil and fresh corn are so right for one another-they are definitely the Brangelina of summer foods. Chiffonade is a simple technique for slicing delicate herbs and lettuces. Simply stack the leaves on top of one another and roll them up jelly roll style, then slice into thin strips. If you try to mince basil or hit the herb too hard with the knife it turns black, this technique cuts it up and preserves the color-some people use scissors.

1 comment:

Chef Dennis said...

that rainbow orzo looks so good, I have never seen that! it goes so well with the corn and basil!