Basmati Rice with Summer Vegetable SaladJason Lowe
Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.
Recipe information
Yield
Makes 2 to 4 servings
Ingredients
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)
Preparation
Step 1
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Step 2
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
Recipe notes
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