The inspiration for this salad was a trip Paula Disbrowe and David Norman took to Sardinia. The celery is traditional, but shaved radishes or carrots can also be used.
More Terrific Salads
2 cups Texmati or basmati rice (14 ounces)
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
8 small scallions, thinly sliced
1/3 cup cornichons, thinly sliced
1/3 cup pitted Calamata olives, coarsely chopped
1/4 cup finely chopped flat-leaf parsley
2 large celery ribs, thinly sliced
2 tablespoons drained capers
1 teaspoon finely grated lemon zest
Two 6-ounce cans imported tuna packed in olive oil, drained and left in
2 hard-cooked eggs, thinly sliced
Freshly ground pepper
How to Make It
In a large saucepan, bring 6 cups of water to a boil. Add the Texmati rice and 1 teaspoon of salt and cook over moderately high heat, uncovered, until tender, about 12 minutes. Drain the rice, shaking off the excess water. Let the rice cool slightly.
Meanwhile, in a large bowl, whisk the lemon juice with the olive oil. Stir in the scallions, cornichons, olives, parsley, celery, capers and lemon zest. Add the rice, tuna and eggs and toss gently. Season the salad with salt and pepper, transfer to a bowl and serve warm or at room temperature.
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