Salatada

Basmati rice and summer vegetable salad

Delight in a fusion of flavors with this Basmati rice salad. Packed with vibrant summer vegetables that bring a burst of freshness to every bite.

Ingredients:

small shallot, chopped
tablespoons chopped flat-leaf parsley
tablespoons red wine vinegar
teaspoons fresh thyme leaves
/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
/3 cup extra-virgin olive oil
cups cooked basmati rice, cooled
cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
/4 cup torn mixed leafy greens, sprouts, and herbs
/3 cup chopped red, yellow, or white onion or scallions
tablespoons toasted pine nuts (optional)

Blend together the initial 4 ingredients in a blender until mixed; add salt and pepper to season. While the blender is on, gradually pour in the oil. Blend the dressing until smooth.
Transfer the rest of the ingredients to a spacious bowl; pour 3 tablespoons of dressing on top and mix well. Serve the extra dressing on the side for additional drizzling.

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