Sardinian Rice Salad
- TOTAL TIME:
- SERVINGS: 6
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.
- 2 cups Texmati or basmati rice (14 ounces)
- Kosher salt
- 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 chunks
- 2 hard-cooked eggs, thinly sliced
- Freshly ground pepper
- 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.
The refreshing acidity and assertive structure of a Sardinian Vermentino will stand up to the rich tuna and eggs here, as well as mirror the lemony flavors in the tart dressing.