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Salads
Rice & Grains |
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INGREDIENTS:
1 cp Arborio rice
1/2 lb medium asparagus
1 cp shelled English peas; from about 1 lb fresh peas
2 lbs fresh fava beans
2 tbs plus 2 teaspoons lemon juice
Sea salt
1/2 cp extra-virgin olive oil
1/2 cp thinly sliced basil leaves
2 tbs chopped flat-leaf Italian parsley
1 tbs grated lemon zest
1/2 cp small diced boiled ham
1/4 cp freshly grated Pecorino Romano
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DIRECTIONS:
Bring a large pot of salted water to a boil.
Add rice, stir, and adjust heat to maintain a simmer. Cook,
stirring occasionally to prevent any grains from sticking to the
pot, until the rice is just barely done, about 15 minutes. It will
continue to cook as it cools. Drain the rice well and spread it
out on a tray to cool quickly.
Bring another large pot of salted water to a boil. Holding an
asparagus spear in both hands, bend the spear until it breaks
naturally at the point where it becomes tough. Repeat with the
remaining spears. Discard the tough ends and cut the tender part
into 1/3-inch lengths. Blanch asparagus and peas together in the
boiling water for 1 minute and 30 seconds, then lift out with a
strainer and transfer to a paper towel lined baking sheet to cool.
Shell the fava beans, then blanch the unpeeled beans in the same
boiling water for about 3 minutes. Drain, transfer them to a paper
towel lined baking sheet to cool. Peel the fava beans by pinching
open the loose skin; the peeled bean should slip out easily.
Put the lemon juice in a small bowl. Season with salt and pepper.
Gradually whisk in the olive oil.
In a large bowl, combine the cooled rice, asparagus, peas, fava
beans, basil, parsley, lemon zest, ham and cheese. Toss with your
hands to blend. Pour the dressing over the sala (you may not need
it all) and toss gently. Taste and adjust
Servings: 8
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