cw (06/20/82)
Rice Salad Vinaigrette
Ingredients
21/2 cups cooked rice
4 Tbs olive oil
3 Tbs white wine vinegar
1/2 cup chopped scallions
salt and ground black pepper to taste
Method
Combine the olive oil, vinegar, and salt and pepper. Whisk
until smooth. Pour the dressing over the rice, stir until
the rice is well coated, toss in the scallions, and chill
for several hours. Serve cold.
Notes
This is an adaptation by Joan Wetherell. It is a terrific
picnic salad on a hot summer day. The original recipe
suggests adding 4 Tbs of finely grated Parmesan cheese to
the dressing, certainly a reasonable idea. Finely chopped
red onion would make an attractive counterpoint to the
scallions, as might carrots, celery, and bell pepper, all
finely chopped. A touch of basil, oregano, thyme (or all
three) in the dressing could not hurt.