Ingredients
For the orange oil:
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
For the salad:
- 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
Directions
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.
Photo: Fregola Salad with Fresh Citrus and Red Onion Recipe
















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By BonnyBird
on July 14, 2011
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The fennel seeds are "done" (lightly toasted when you can smell them.
By lmcochran
on July 04, 2011
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This is a really delicious, light, easy recipe. I couldn't find fregola and used orzo instead, which was fine. I personally think the fennel seed doesn't go with it, and leave it out, and I increase the amount of orange & grapefruit, hence the 4-star instead of 5-star rating. But overall, you will love this salad. And it's so nice to have something different to bring to all those summer dish-to-passes! (dishes-to-pass??
By mkritona
on May 24, 2011
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Awesome! I made this recipe with orzo; fresh and light! This was a big hit with my dinner guests.
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