1 lb dried orzo
5 tablespoons extra-virgin olive oil
1 tablespoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
2 cups escarole
¼ lb. speck, chopped
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice
Cook orzo in a pot of well-salted boiling water until al dente.
While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Thinly slice radicchio and escarole and add to dressing.
Reserve 1/2 cup cooking water and drain orzo in a colander.
Add hot pasta and reserved cooking water to radicchio/escarole and let stand 1 minute to wilt.
Add mozzarella, speck, and lemon juice and toss well. Season with salt and pepper and serve warm.