Salmon and Kale Orzo Salad

Ingredients

• 1 pound uncooked orzo pasta
• 3 tablespoons extra-virgin olive oil
• 2 cups kale leaves , stems removed
• 0.25 cups extra-virgin olive oil
• 0.5 cups dried cherries
• 0.25 cups toasted pine nuts
• 3 tablespoons lemon juice
• 1.5 teaspoons salt
• 1 teaspoon ground black pepper
• 4 ounces smoked salmon , flaked
• 3 ounces ricotta salata

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.

2. 2

   Once the orzo is cool, transfer to a large serving bowl. Set aside.

3. 3

   Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.

4. 4

   Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.