Asparagus and Zucchini Crudi, and Fregola Salad with Fresh Citrus and Red Onion

Since receiving Giada's Kitchen for my birthday, it's lovely being able to have another cookbook to work my way through (only Vegetarian sections at this point). For dinner, I chose two salads:

Asparagus and Zucchini Crudi:

Fregola Salad with Fresh Citrus and Red Onion:



Asparagus and Zucchini Crudi Recipe - Serves 4 to 6:
2 medium zucchini, trimmed
1 bunch of asparagus, trimmed
1/4 cup extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 oz. Pecorino Romano cheese

1. Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Put the sliced vegetables in a serving bowl and toss together to combine.
2. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well, then drizzle over the veggies. Toss to coat. Use the vegetable peeler to shave the Romano over the salad and serve immediately.
Note - this was surprisingly tasty. I was slightly cynical that the raw asparagus would taste okay, but I think I actually prefer it now over steamed. It's nice to have that "crunch".

Fregola Salad with Fresh Citrus and Red Onion - 4 to 6 servings:
I could not find "Fregola" pasta ANYWHERE!!! And I looked everywhere ... except the Italian centre (which I'm sure is there and I should have gone there first). So I substituted Fregola with Orzo ... a pasta that is just as small and looks like rice.

Orange Oil
1/2 cup extra-virgin olive oil
1 orange, zested

Salad
8 cups low-sodium chicken broth (I used 4 cups vegetable broth)
1 lb. fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced (soak in cold water before tossing into salad)
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 Tbsp fennel seeds, lightly toasted (I skipped this one)
1 tsp course salt
1/2 tsp freshly ground black pepper

To Make the Orange Oil:
Combine the olive oil and the orange zest in a small bowl and set aside.

To Make the Salad:
1. IN a large saucepan bring the chicken (or Vegetable) broth to a boil over high heat. Add the past and cook until tender but still firm to the bite, stirring occasionally, 10 to 12 minutes. Drain the pasta and dump it onto a large baking sheet. Spread it out into a single layer and let cool for 10mins.

2. Using a small knife, cut all the peel and pith off the orange and grapefruit. Holding the fruit over a large bowl, cut between the membranes to release the segments into the bowl and catch the juices. Add the onion, mint, basil, fennel seeds (or not), salt, pepper, and cooled fregola (or orzo) pasta.

3. Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.