0 (0)

Categories: Salads, Vegetarian

Rice salad primavera

Forget the love angle on spring. This is the season when a cook's thoughts turn to entertaining. Right now there is no end of excuses to feed friends and family, whether for Mother's Day or graduation day or simply to ... Read more

Total time: 1 hour, 20 minutes | Serves 8
Note: This recipe is pretty flexible. If you want to use pea shoots, for instance, but leave out the fresh peas, that's fine; leeks may be substituted for ramps. May be prepared the night before and stored in the refrigerator. Return to room temperature before serving.
  • 1/4 cup white wine vinegar or Champagne vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon sea salt, divided, plus more to taste
  • 1/4 teaspoon pepper, divided, plus more to taste
  • 1/2 cup plus 1 tablespoon, divided, best quality olive oil
  • 2 tablespoons chopped dill
  • 1 pound thin asparagus, trimmed
  • 1 1/2 cups fresh shelled or frozen English peas
  • 4 ramps, washed, trimmed and chopped (white and green parts)
  • 1/4 pound morels, washed, dried and halved or quartered lengthwise, depending on the size (optional)
  • 5 cups cooked basmati or jasmine rice
  • 1 cup pea shoots (about 1/4 pound), broken into 1 1/2 -inch pieces
  • Freshly ground black pepper

Step 1For the vinaigrette, whisk together the vinegar, Dijon mustard and one-fourth teaspoon salt and one-eighth teaspoon pepper in a small bowl. Add one-half cup olive oil in a slow stream, whisking continuously, until the dressing is emulsified. Add the dill.

Step 2Bring a large pot of salted water to boil. Blanch the asparagus spears 2 to 3 minutes, depending on the thickness. Remove with a slotted spoon; cool under running water. Drain. Cut the tips off the asparagus and cut the stalks into rounds about one-fourth-inch thick. Set aside.

Step 3Drop the peas into the boiling water and blanch 2 to 3 minutes, until just tender. Drain.

Step 4Heat the remaining 1 tablespoon olive oil in a large skillet. Add the ramps, saute for about a minute, then add the morels, one-fourth teaspoon salt and one-eighth teaspoon pepper to taste, and cook till tender, about 10 minutes.

Step 5In a large bowl, combine the rice with the peas, asparagus, ramps, morels and pea shoots. Toss with the dressing; you may have some left over. Adjust seasoning. Sprinkle with freshly ground black pepper.

Each serving:
313 calories; 6 grams protein; 38 grams carbohydrates; 3 grams fiber; 16 grams fat; 2 grams saturated fat; 0 cholesterol; 81 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Balboa Cafe's kale slaw
Insalata Pontormo (Warm salad with pancetta and eggs)
Provencal Eggplant Salad With Olives and Capers
Crunchy Tempura and Soba Noodle Salad