I Don’t Think I Could Love This More.
I love a good rice salad. And by good, I mean one that’s loaded with flavor and full of interesting ingredients. For this one I sliced up a lemon, drizzled it with a small amount of olive oil and roasted it in a hot oven.
I love how a few of the slices came out with some char on them. I knew this would provide and extra dimension of flavor.
For rice salads, I like to cook my rice pasta-style – in a big pot of salted water. That way the grains stay separate. It’s not fun to eat mushy gooey rice in a salad. I spread it out on a sheet pan and let it all cool to room temperature before mixing in the dressing and other ingredients.
For the dressing I minced a couple of large shallots, added Dijon mustard, both calamansi and champagne vinegar, a little fish sauce, plenty of olive oil, salt, and pepper. After stirring it into the rice and lemons I added plenty of capers, parsley, pistachios for both flavor and crunch, and pomegranate arils for their pop of tart/sweet.
Absolutely nothing else was needed. Really nothing more to say about this. Sometimes it all comes together perfectly and this was one of those times.
Hi Renee. We made this today for Sunday dinner with the kids and grands. It was so delish! Didn’t have calamansi vinegar anywhere in our small city and didn’t plan far enough ahead to order it, so used citrus champagne vinegar instead. The salad was a huge hit with everyone. Thanks for sharing your creative chef skills!
Sharon, you made a great choice with the citrus champagne vinegar. It had to have been delicious with the salad. I’m so happy to hear you all enjoyed it. Thanks so much for letting me know. You’re very welcome!!