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.