Serious Eats: Recipes

Sack Lunch: Greek Salad with Orzo and Black-Eyed Peas

I nearly died of excitement when I opened this month’s Gourmet to a recipe section called “Picnic in the Glass.” It features salads that are not just composed but beautifully layered in individual glass jars, an elegant presentation that is also highly portable. The magazine’s editors were inspired by a chic new restaurant in Paris, of course. I had to make one right away and tried the Greek salad with orzo and black-eyed peas that very night.

My usual Greek salad contains neither orzo nor legumes. I was glad to get some chickpeas in this version (no canned black-eyed peas at my grocery store), but I could take or leave the orzo. If you are stuck at work through the month of August with no stylish picnics in sight, this would make a mighty comforting desk lunch.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

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