Curried Apple Orzo Salad


Photo: Jenny Richards
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Ingredients

1 cup peanut oil
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon curry powder
1/2 cup white wine vinegar
1/2 cup sugar
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
Pinch cayenne
1/2 cup chopped parsley
2 cups uncooked orzo
1/2 cup golden raisins
1/2 cup toasted almond slivers
3/4 cup diced purple onions
4 inches apples, chopped cubes

Preparation

1
In a large bowl, combine the ingredients for the dressing (in any order): peanut oil, lemon juice, salt, curry powder, white wine vinegar, sugar, coriander, tumeric, freshly ground pepper, cayenne, and parsley.
2
Whisk to combine and set aside.
3
Cook the orzo until al dente.
4
Drain the pasta and immediately add it to the dressing.
5
Toss in the purple onions and stir to combine.
6
Set aside to cool 10 - 15 minutes and then add the remaining ingredients.

Tools

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About

This recipe originally comes from Cafe Annie in Houston, TX.

- Use different varieties of apples (like sweet and tart) or apples with different colored skins. Leave the skins on.
- The almond slivers should be well toasted, but not burned. Avoid almond slices because they fall apart in the salad and the skin adds a little bitterness.
- Use the highest quality peanut oil you can find. Taste matters in this recipe.
- Pick through the golden raisins the remove the duds.
- I use a deluxe curry powder from Muchie's. It's a pretty all-purpose curry powder and doesn't have any heat - but has a good bit of flavor. Indian curry, sort of sweet.
- If you have access to coriander seeds, toast and grind them rather than using ground coriander. The taste is much fresher.

Yield:

3.0 quarts

Added:

Thursday, December 10, 2009 - 5:47pm

Creator:

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