¼ cup extra-virgin olive oil
¼ cup liquid from jar of Gedney Pickle Juice
Juice of 1 fresh lime or lemon (2 to 3 tablespoons)
½ cup very finely chopped red onion
1 carrot, finely chopped
1 cup finely chopped Gedney State Fair Pickles (Baby Babies)
1 red bell pepper, seeds removed, finely chopped
1 yellow bell pepper, seeds removed, finely chopped
A handful each of: fresh Italian parsley leaves, fresh chives, minced
Salt and pepper to taste
Mix olive oil, dill pickle juice and lime or lemon juice. Pour over orzo and toss.
Add red onion, carrot and pickles. Toss gently. Cover bowl tightly and refrigerate for at least 4 hours.
Add the bell pepper and herbs and season to taste with salt and pepper within an hour of serving. Serve cold or at room temperature.
Tips for the cook
Use vegetables fresh from the garden when available. Thinly sliced radishes, grape tomatoes cut in half, even fresh spinach leaves make nice additions to this salad.
Crumbled fresh goat cheese is a lovely addition to this salad.