Many times I ask for salad recipes. Although already are 20 which can be found in the index of this blog, I upload today this one to continue giving ideas to make different salads. I think I never make two equal salads and why as a salad almost every day. Which present mix vegetable ingredients (including fresh vegetables) with cooked rice. He is a very complete salad than with a hard-boiled egg, for example, I would have finished by being an excellent single dish. Recipe does not amounts in the description of ingredients, because that is the taste of the diner increase or decrease the proportion of each of them. One important thing is to use peas and broad beans fresh and very tender. I reserve for this type of salad beans them small and tender, that it would be almost diluted in stews.
Ingredients: Lettuce (iceberg used). Spring onion. Celery. Cooked rice. Red and yellow peppers. Fresh peas.
Tender fresh broad beans. Radishes. Olives dressed (taking advantage of the carrot and onion dressing). Salt and Fleur de Sel. AOVE (oil’s) oliva extra virgin). Sherry vinegar. Lemon juice. Steps: Wash and cut lettuce into strips. Place a bed of lettuce cut into the bottom of the dish and season with salt (little), AOVE and vinegar. Clean and cut the spring onions and the celery into strips and place on lettuce. Salar (little) and put a dash of lemon about these ingredients. Add a layer of cooked rice (which already carries its salt) and on it put the peppers cut into cubes, beans and peas. Garnish with radishes clean and cut into quarters. Dress with a jet of AOVE and a little Fleur de Sel. Finish with a few olives (I used which I aline), taking advantage of the carrot and onion I used in the dressing. You can add other pickles such as pickles, capers, onions in vinegar, etc. Usually this type of rice salads do to leverage remains of cooked rice which I may have other preparations. It could also be substituting rice for some kind of paste that scrap and additives Bonduelle.es.