Ingredients
Salad
- Kosher salt, to taste
- 1 cup orzo
- 3 ears of corn, husks removed
- 1 bunch green scallions (about 8 scallions)
- 2 tsp avocado oil
- 12 oz frozen edamame, thawed or cooked as per package instructions
- 1/3 cup marinated jarred artichoke hearts, roughly chopped
- 3 cups baby arugula
- 1 tbsp fresh oregano leaves
- 1/4-1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Scallion Dill Dressing
- 5 garlic cloves
- Zest and juice of 1 medium lemon
- 1 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill, thick stems removed
Instructions
- Cook the Orzo: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.
- Grill the Corn: Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning occasionally with tongs until charred on all sides. Remove from heat and set aside to cool.
- Sear the Scallions and Sauté Garlic: Trim and discard the roots from the scallions, then separate green portions from the white. Place the white scallion portions on the griddle and sear for 1-2 minutes on both sides, pressing gently. On one side of the pan, add garlic cloves and avocado oil and sauté until fragrant and golden, about 2-3 minutes. Set scallions and garlic aside to cool.
- Prepare the Dressing: Add sautéed garlic, 4 seared scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 tsp salt to a blender. Blend on high until smooth and creamy. Add the fresh dill and blend again until fully incorporated. Adjust salt or acidity to taste.
- Assemble the Salad: When corn is cool enough to handle, cut the kernels off the cob. Thinly slice the remaining cooked and raw scallions. In the orzo bowl, combine corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula. Pour the dressing over and mix thoroughly until everything is well coated. Adjust seasoning with salt or more lemon juice if needed.
- Serve: Serve the salad immediately or chill for later use. Optionally, top with shaved vegan parmesan before serving to add extra umami flavor.
Notes
- Grilling the corn adds a smoky flavor that enhances the salad’s freshness.
- The miso paste in the dressing adds a rich umami depth; white or yellow miso both work well.
- Red pepper flakes are optional and can be adjusted for desired heat level.
- Vegan parmesan is optional but adds a savory, cheesy note.
- This salad can be made ahead and refrigerated; add fresh arugula or garnish just before serving to keep it crisp.
- Ensure the orzo is not overcooked to maintain a pleasant bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
