Salade De Riz Aux Crevettes
Michel Lablais
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

My Favorite Rice Salad

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
- Dione Lucas

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Dressings
Ulla-Mayer Raichle
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 My Favorite Rice Salad

3 cups cooled, cooked rice (from 1 cup raw rice)
1 cup cooled, cooked English peas
1/2 cup finely chopped celery
1/2 cup grated carrot
1/2 cup chopped red or yellow bell pepper
1/2 cup thinly sliced scallions
1/4 cup sliced Kalamata olives
1/2 cup (or more) Vinaigrette (recipe follows)
2 cups cooked ham, chicken, roast beef, shrimp,
or any combination you like, cut into thin julienne strips
Salad greens, cherry tomatoes, cucumber slices for garnish

In a large bowl combine rice with peas, celery, carrot, bell pepper, scallions and olives. Toss with Vinaigrette. Shortly before serving, add 2 cups meat of your choice and toss the salad again. Serve on a chilled platter, garnished with salad greens, cherry tomatoes and cucumber slices.

Vinaigrette:

Combine 1 garlic clove, minced; 2 teaspoons Dijon mustard, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground pepper in a medium bowl. Slowly whisk in 1/4 cup white wine vinegar. Gradually add 1/3 to 1/2 cup vegetable or olive oil, whisking constantly until thoroughly blended.
 

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