Orzo, Bean And Herb Salad - cooking recipe

Ingredients

12 oz orzo
1/3 cup extra virgin olive oil
1 None carrot, diced
1 stalk celery, diced
1 x 14 oz can cannellini beans, drained, rinsed
1 clove garlic, crushed
1/2 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp sugar
1/2 bunch chervil
1/2 bunch tarragon
1 2/3 cups radicchio, shredded, or other salad green such as arugula
2 tbsp Parmesan, shaved

Preparation

Cook orzo according to package instructions. Drain and rinse under cold water. Drain again.
Meanwhile, heat 1 tbsp oil in a frying pan on medium. Cook carrot and celery tor 5 mins, until tender. Stir in beans and garlic and cook for 1 min. Set aside and allow to cool to room temperature.
Combine vinegar, lemon juice and sugar in a bowl and stir until sugar dissolves. Stir in remaining oil. Place orzo, cannellini mixture, half of herbs, radicchio and vinegar dressing in a bowl and toss to combine.
Season to taste and sprinkle with remaining herbs and Parmesan to serve.