Big, bountiful and colorful. Great side dish for a barbeque.
Ingredients
Two cups vinaigrette:
2 tablespoons Dijon mustard
½ cup red wine vinegar
2 teaspoons sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Minced pepper and/or snipped fresh chives to taste
1 cup olive oil
Salad:
8 cups hot cooked white rice
1 red pepper, julienned
1 green pepper, julienned
½ medium red onion, diced
6 scallions, cleaned and finely sliced, white part only
1 cup dried currants
2 shallots, finely diced
10-ounce package frozen baby peas, thawed
½ cup pitted Italian black olives, finely chopped
¼ cup chopped flat-leaf parsley
½ cup chopped fresh dill
Salt and freshly ground black pepper to taste
Preparation
- In a small bowl, whisk in mustard, vinegar, sugar, salt, pepper and herbs to taste.
- Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste.
- Place hot rice in a large mixing bowl and add 1 cup vinaigrette. Toss thoroughly. Cool to room temperature.
- Once cooled, add remaining ingredients and toss thoroughly. Correct seasoning to taste, and add additional vinaigrette if needed.
- Serve immediately or cover and refrigerate up to 4 hours. Return to room temperature before serving.
Yield: 12
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