0 (0)

Salads, Vegetarian

Lemon Rice Salad With Capers and Pine Nuts

Lemon Rice Salad With Capers and Pine Nuts
Los Angeles Times

Even if you get bumped up to first class, I recently learned, you may still get served a bland, boring lunch. As I ate the flavorless rice, overcooked chicken and limp vegetables tossed with French dressing, I stared out the ... Read more

Total time: 30 minutes | Serves 6 to 8
  • 3/4 cup pine nuts
  • 6 cups cooked rice
  • 2 cups (1/2-inch dice) roast chicken or pork
  • 1/2 cup minced Italian parsley
  • 1 small orange or red bell pepper, cored, seeded and cut into 1/4-inch dice
  • 1/3 cup thinly sliced green onions
  • 1/4 cup capers, rinsed and drained
  • Zest of 1 lemon
  • 1/3 cup lemon juice
  • 2/3 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • Freshly ground pepper
  • 6 leaves butter or leaf lettuce

Step 1Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. Set aside to cool.

Step 2Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.

Step 3Whisk together the lemon juice, oil, salt, sugar, and pepper to taste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. Place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately.


Parsnips and charred radicchio
Parsnips and charred radicchio

Braised sea bass with black olive vinaigrette
Braised sea bass with black olive vinaigrette

Chilled cucumber soup
Chilled cucumber soup

Watermelon cooler (agua de sandia)
Watermelon cooler (agua de sandia)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Waldorf salad with curried mayonnaise dressing
Grilled radicchio and romaine chopped salad
Lake Elsinore Smokehouse Tennessee Coleslaw
Steamed halibut on greens with cucumber and garlic dressing