Italian Rice Salad

Ingredients

• 3 oz Black olives pitted
• 2 Tomatoes not too ripe, medium
• 5 oz Emmenthal 150
• 7 Artichoke hearts in extra-virgin olive oil
• 3 tbsp Capers
• 5 Eggs
• Chives to taste
• 4 oz Cocktail onions
• 2 cups Basmati rice
• 3 oz Cornichons
• 3 oz Baby corn
• 3 oz Petit green peas frozen
• 1 1/2 can Tuna in water
• 5-7 tbsp Extra-virgin olive oil to taste
• 1 Lemon
• Salt to taste
• Freshly ground black pepper to taste
• 2 tsp Fresh dill

Instructions

1. Place eggs in a saucepan and fill with cold water, covering them by an inch.
2. Bring the water to a full boil, uncovered. When water comes to a boil, immediately turn off the heat and cover. Leave the eggs in the saucepan for 10 minutes, then remove and allow to cool down.
3. Take green peas out of the freezer and thaw.

1. Cook rice in salted, boiling water.
2. When rice has cooked, drain and, in the colander, cool down with cold water. This passage will prevent rice from overcooking.
3. When rice has cooled down (must reach room temperature) place in a large salad bowl and add some extra-virgin olive oil to prevent from sticking. Set aside.

1. On a cutting board, dice Emmental to 1/4-inch cubes, do the same with the tomatoes and the baby corn. Add to rice.
2. Cut black olives in quarters, dice artichokes and cornichons, then add to the salad as well.
3. Drain tuna from the can and break it into flakes. Add to rice.
4. Add the green peas, fresh dill, salt, freshly ground black pepper, the juice of 1/2 lemon and more olive oil. Gently toss the rice salad and taste, you may need more lemon juice or more oil to taste.
5. Add the eggs (that you have peeled and cut in quarters) on top of the salad to form the ray of a sun as a decoration.
6. Allow the salad to chill and marinate for 3-4 hours, then serve.