Orzo salad w/wild mushrooms & asparagus

50 Buffet ser

Ingredients

Quantity Ingredient

Directions

6 medium red or yellow bell peppers 1½ cups olive oil Salt and freshly ground black Slice ⅓ inch thick: 2 lbs. fresh shiitake mushrooms, stems discarded, caps sliced 1 lbs. fresh chanterrelles, 2 lbs. white mushrooms, sliced ⅓" 3 lbs. thin asparagus, cut into 2 ½-inch lengths 4 medium leeks, white and tender green, split lengthwise and sliced crosswise 1" thick 4 pounds orzo ¼ C. fresh lemon juice (I add much more lemon juice) 1 cup finely chopped fresh flat-leaf parsley

1. Bring a large stockpot of water to a boil. Meanwhile, roast the bell peppers directly over gas flames or under a broiler, turning often, until charred all over. Transfer to a paper bag and let steam for 15 minutes. Discard the blackened skins, stems, seeds, and ribs.

Chop the peppers into 1-inch pieces.

NOTE: Peppers can be prepared easily a day ahead by slicing in quarters, removing seeds and membranes, roasting skin side up under a broiler until skins are black. Then place peppers in a zip-lock bag and refrigerate overnight. The next morning, the skins will slip right off.

2. Heat 2 tablespoons of the oil in a large nonstick skillet. Add half of the shiitakes and cook over high heat, stirring, until browned, about 10 minutes. Season with salt and pepper and transfer to a large platter. Repeat the process with the remaining shiitakes, white mushrooms, and chanterelles, adding 2 tablespoons of oil for each batch; cook the white mushrooms in 2 batches and the chanterelles in 1 batch.

3. Add 1 tablespoon of olive oil to the skillet. Add the asparagus, season with salt and pepper, and cook over moderately high heat, stirring often, until browned and tender but still slightly firm, about 5 minutes. Transfer to the platter with the mushrooms. Add 1 more tablespoon of olive oil to the skillet. Add the leeks, season with salt and pepper, and cook, stirring often, until wilted and beginning to brown, about 7 minutes. Add to the other vegetables.

4. Add 2 tablespoons salt to the boiling water. Add the orzo and cook, stirring often, until al dente, about 10 minutes. Drain, rinse with cold water, and drain again thoroughly. Transfer to a very large bowl. Add all the vegetables and toss. In a small bowl, combine the lemon juice, parsley, and the remaining ¾ cup olive oil. Pour the dressing over the orzo and toss again. Season with sale and pepper.

(The salad can be prepared up to 2 days ahead; cover and refrigerate.

Let return to room temperature before serving.

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