Spring Orzo Salad with Preserved Lemon Zhoug, Herbs & Feta
The last week in San Francisco has been the epitome of Spring. Flowers in full bloom, temps above 75, and blue skies almost every single day. It’s been magic—my tan lines can testify. Like anyone else, Spring has me craving lighter foods, tons of greens, and all the citrus. I’ve been making a killer green juice a few times a week with loads of fennel, kale, celery, and cucumber, and finishing it off with a fresh squeeze of lemon. It feels like I’m doing my insides a favor and my tastebuds are happy too. One more thing I’ve been adding to the greens line up this month is a batch of zhoug every week. Honestly, it doesn’t usually even last the full week because I eat it on everything, but it makes anything it touches sing.
Zhoug is a spicy sauce originating from Yemen, but has now traveled all over the Mediterranean, African, and Arabian parts of the world sharing its joy and zippy spice with everyone it meets. Truthfully, Trader Joe’s had a big part in introducing the cilantro goodness to Americans when it released its own zhoug sauce a few years ago. One of my life goals is to take a food pilgrimage through the Mediterranean, Middle East, and parts of Northern Africa to learn how to make dishes from locals. People who know the land and traditions deep into their bones. I’ve been dreaming of it for years, but it would take a lot of time, so it may be a trip for retirement or in-between jobs kind of a situation. Until then, I’m watching Chef’s Table and reading books and making new things as much as I can.
This zhoug sauce I’ve made is packed with flavor. I’ve used preserved lemon in addition to lemon juice here, and fresh whole spices which are then toasted and ground. It makes a big difference in flavor, so if you can wait to get the whole spices, I highly recommend it! I’ve mixed it with some friends from the mediterranean: feta, mint, and hummus. This salad could easily be made with basmati rice or another grain, but it should be fairly hearty and thicker. Quinoa could work , but it will be a much different texture. and could end up clumping together and feeling a bit mushy. The orzo stands up to the sauce just like it would to a pesto, and lasts for multiple days, fully made, in the fridge! I had it paired with a quick massaged kale salad this weekend and it was divine. Such a great spring meal!
Spring Orzo Salad with Preserved Lemon Zhoug, Feta & Herbs
for the Zhoug
2 bunches cilantro, end stems removed
1 tsp coriander seeds
2 cardamom pods, split and shells discarded
1/2 tsp cumin
1 serrano chile, seeds removed
1 tsp black peppercorns
2 cloves garlic
3 large peels preserved lemon (about 1/3 of its skin)
salt to taste
1/4-1/2 cup olive oil, to your discretion and preference.
juice 1 lemon
for the salad
2.5 cups cooked orzo (make sure to salt your water really well when you cook this! It should taste and smell like the sea)
4-6 radishes, sliced very thin
1/2- red onion, sliced very thin
feta cheese
1/4 cup toasted pine nuts
torn mint
torn parsley
chunky salt (Maldon)
fresh ground pepper
Make the salad
First, make the zhoug. In a small pan on medium high heat, toast coriander, peppercorns, cumin seed (if you have) and cardamom seeds. Stir frequently so to not burn. Make sure they get a nice toast on them, and once they’re crackling and fragrant, remove from heat. Using a blender or mortar and pestle, add all ingredients for zhoug together and emulsify well. If you’re using a mortar and pestle, crush the toasted spices first, and then add remaining ingredients, finishing with olive oil last.
To make the salad, add a few generous tablespoons of zhoug to the drained orzo in a large bowl. Mix well to combine. Add radish, red onion, and herbs. Top with feta, Maldon salt, pepper, and more fresh herbs.
