This classic rice salad is a typical summer dish that is very popular in northern Italy, where I am from. This dish reminds me of Madri, my grandmother, who would make the most delicious one, when I was a child. I am vegetarian, but if you aren't, you can add diced Vienna sausage as well. Lemon and cornichons make this rice salad fresh and appetizing for your culinary summer fun.
| Servings | Prep Time |
| 5-6 people | 30 minutes |
| Cook Time | Passive Time |
| 25 minutes | 3-4 hours |
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This classic rice salad is a typical summer dish that is very popular in northern Italy, where I am from. This dish reminds me of Madri, my grandmother, who would make the most delicious one, when I was a child. I am vegetarian, but if you aren't, you can add diced Vienna sausage as well. Lemon and cornichons make this rice salad fresh and appetizing for your culinary summer fun.
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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
Servings: people
Units:
Instructions
For the eggs:
- Place eggs in a saucepan and fill with cold water, covering them by an inch.
- 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.
- Take green peas out of the freezer and thaw.
For the rice:
- Cook rice in salted, boiling water.
- When rice has cooked, drain and, in the colander, cool down with cold water. This passage will prevent rice from overcooking.
- 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.
For the salad:
- On a cutting board, dice Emmental to 1/4-inch cubes, do the same with the tomatoes and the baby corn. Add to rice.
- Cut black olives in quarters, dice artichokes and cornichons, then add to the salad as well.
- Drain tuna from the can and break it into flakes. Add to rice.
- 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.
- 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.
- Allow the salad to chill and marinate for 3-4 hours, then serve.
Recipe Notes
You can keep this salad in the fridge for up to 3 days.
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