Fregola Salad With Broccoli And Cipollini Onions Recipes

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FREGOLA SALAD WITH FRESH CITRUS AND RED ONION

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12



Fregola Salad with Fresh Citrus and Red Onion image

Steps:

  • For the orange oil:
  • Combine the olive oil and the orange zest in a small bowl and set aside.
  • For the salad:
  • Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
  • Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
  • Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.

1/2 cup extra-virgin olive oil
1 orange, zested
8 cups chicken broth
1 pound fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 tablespoon fennel seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

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