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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A favorite salad adapted from my days at Swanson's Wine Bar & Bistro, circa 1982. Mrs. Swanson was a former model from Ireland and her husband was a wine expert. I had the best time working at their restaurant, their concept bistro was before it's time and I'm so sorry it didn't stay in business. Ingredients:
dressing |
1/2 cup of sherry vinegar or use good red wine vinegar |
2 tablespoons of dijon-style mustard |
2 teaspoons of honey |
3/4 teaspoon of freshly ground pepper |
2 anchovy filets, minced |
3 tablespoons of canola oil |
1/2 cup of extra virgin olive oil |
2 tablespoons of fresh chopped chives |
1 tablespoons of finely chopped fresh tarragon |
salad components |
basmati rice 1 cup raw |
2 cups of chicken stock |
2 cloves of garlic, peeled and left whole |
1 package of frozen artichoke hearts, defrosted, dried, chopped |
2 large shallots, minced |
2 green onions, white and green part minced |
1 roasted red pepper minced (can use jarred if desired) |
1/2 package of tiny peas, defrosted |
2 tablespoons of capers drained |
1/3 cup of fresh leaf parsley minced |
10 to 12 leaves of fresh basil slivered |
generous handful of grated parmesan |
Directions:
1. Made vinaigrette one hour ahead of time to allow flavors to mellow.
2. Whisk sherry vinegar with honey, pepper, mustard and anchovy.
3. Add oil whisking all the while.
4. Stir in herbs to infuse the oil and vinegar mixture.
5. Let stand.
6. *Just before you pour the dressing over the hot rice, whisk again*
7. Cook the rice in the chicken stock according to package directions with the two whole cloves of garlic in the stock
8. (you could tie together the parsley stems and some peppercorns here if you want, I usually skip the step of a bouquet garnet in the rice prep)
9. While the rice is cooking, prep the other ingredients.
10. Put the shallots, green onions, artichokes, peas, roasted pepper and capers in the bottom of a large salad bowl.
11. When rice is complete and still hot, fish out the garlic cloves and mince and add to the other salad ingredients in the bowl.
12. Whisk dressing and add to hot rice. Don't add it all.
13. Just enough to moisten the hot rice but not drown it.
14. Allow it to cool to near room temp. You just don't want it steaming hot dumped on the other veggies.
15. Add to salad bowl ingredients and toss gently to combine.
16. Chill one hour at least. I usually chill it for two or three.
17. Before service, add parsley and basil leaves.
18. Toss again, adding more dressing as necessary to moisten lightly.
19. Serve with shaved parmesan or a handful of grated parmesan over the top.
20. Very nice with grilled seafood. Love it paired with shrimp.
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