Florida rice salad with spring vegetables recipe (3/12/18)

Serves 4

INGREDIENTS:

• • 3 to 4 cups cooked rice, cooled
  • 1/4 cup chopped scallion
  • 2 tablespoon fresh lemon juice
  • ½ cup extra virgin olive oil
  • ¼ cup chopped basil
  • ¼ cup chopped mint
  • ¼ cup freshly grated pecorino or parmesano cheese
  • Salt and freshly ground black pepper

Spring Vegetables:

• 1 bunch kale or any hearty green; ribs removed and steamed
• 1 cup sugar snap peas; steamed
• 1 cup English peas or fava beans; blanched
  1. In a small mixing bowl, add the lemon juice and season with salt and pepper. Slowly whisk in the olive oil.
  2. In a separate large mixing bowl, combine the rice, all of the vegetables, and cheese. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  3. Stir in the basil and mint, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.