1 1/2 cup orzo, rice shaped pasta, uncooked
1 salt
1/3 cup carrots, finely chopped
1 each tomato, plum, seeded, finely chopped
1/3 cup bell pepper, green, finely chopped
1/3 cup celery, chopped
1/3 cup onion, red, finely chopped
1/3 cup parsley, fresh, minced
1 pepper, freshly ground
1 each belgian endive, up to 2 heads, leaves separated
1 each radicchio, up to 2 heads, leaves separated
---DRESSING---
3 tablespoon vinegar, white wine
1 teaspoon mustard, dijon
6 tablespoon oil, olive
Bring a large saucepan of water to boil over high heat. Add orzo and 1 tb salt and boil for about 8 minutes,or until pasta is tender but still slightly firm. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well. Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil. Bring small saucepan of water to boil over high heat, add carrots, and blanch for 2 minutes. Drain in a colander. In a large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and parsley. Add dressing, season with salt and pepper, and toss to combine well. Serve with endive and radicchio. 
