Wednesday, June 11, 2014

Rice Salad with Asparagus and Peas

1 clove garlic
3 anchovy fillets
Coarse sea salt
1 T. sherry vinegar
3 T. extra-virgin olive oil
1 c. Arborio rice
 6 oz. asparagus (about 1 bunch), trimmed and sliced 1" thick on the bias
1 c. fresh shelled or frozen peas
1/2 c. finely chopped red onion
4 oz. radicchio, finely shredded (about 1-1/4 c.)
1/2 c. julienned fresh basil leaves

Finely mince garlic and anchovies together with 1 t. salt on a cutting board until a paste forms.  Transfer to a bowl; whisk in vinegar and oil.

Cook rice in a pot of salted boiling water until tender, about 13 min.  Add asparagus and peas; cook until crisp-tender, about 2 min.  Drain and transfer to bowl with vinaigrette.

Add onion and radicchio, toss to combine, and season with salt.  Let stand 30 min.  Add basil, toss to combine, and let stand 30 min more before serving.

Serves 6.

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