It’s officially truffle season. You will find these delectable, coveted shavings of the prized fungus in many restaurants right now. It is delicious over pasta, rice, chicken, eggs… you name it, it is delicious. Anyways, you typically pay for truffles by the gram, making it a pretty pricey eating adventure at a restaurant.
To get the tasty truffle flavor without a lot of the expense, I invested in a small 4 oz bottle of truffle oil from Dean and Delucca for about $15. It gives you all the delicious truffle flavor without putting a huge dent in your wallet. On top of that, only a few drops adds lots of flavor so the a little goes a long way, making the small bottle last a long time.
I decided to create a truffle orzo salad to celebrate the season. Orzo is a great Italian pasta about the size of a large rice grain that is delicious as a pasta salad vehicle. I combined orzo with fresh basil, parsley, truffle oil and a zesty vinaigrette for a great dish. I brought this recently to a work potluck and got rave reviews. I hope you enjoy!
- 1 1lb package of orzo
- 2 cups of chopped parsley
- 1 cup of chopped basil (more for garnish)
- 2 tsp of truffle oil
- 1 tbs of olive oil
- 1 package of arugula, 7 oz bag
- juice of 1 lemon
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of shaved parmesan cheese
- 1/3 cup of olive oil
- 1/4 cup of apple cider vinegar
- 2 tbs of honey
- 1 tbs of dijon mustard
- Cook orzo as directed and strain.
- Whisk together all of the dressing ingredients in a small bowl. Set aside.
- In a large bowl, combine orzo with truffle oil, olive oil, salt and pepper.
- Add to the orzo the parsley, basil, and arugula.
- Add the salad dressing and mix carefully.
- Garnish with parmesan cheese and extra basil.