This salad is my version of an orzo side dish I recently saw (and bought and devoured) at Brooklyn Larder. It marries famously with nearly any preparation of chicken, or with grilled lamb, sausages, or steak. I have taken it to the office for lunch and eaten it straight from the container. It is a make-ahead affair, perfect for travel, potlucks, and picnics. The dressing may be mixed, the raisins plumped, and the hazelnuts toasted the night before. In fact, the whole salad can be made several hours, or even a day or two, before serving.

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