Wild Rice Salad
Ingredients
3/4 cup cooked Wild Rice (page 177)
Either 1/4 cooked Portuguese chouriço sausage, diced, or 4 or 5 cooked small shrimp, or both
1/2 rib celery, chopped
1/8 large red bell pepper, chopped
1 scallion, chopped
2 tablespoons chopped herbs (parsley, celery leaves, basil,or tarragon, if available)
Salt and freshly ground pepper
Garnish
Lettuce leaves
A few black olives
Dressing
3–4 tablespoons vinaigrette (page 149)
Preparation
Step 1
Toss the salad ingredients together, adding salt and pepper to taste. Pour on the dressing and toss again. Spoon onto a salad plate, and surround with lettuce and black olives.
Variations
Step 2
Use any cooked rice or grain instead of the wild rice, and vary the ingredients according to your fancy. Chicken, turkey, and ham are all good here, and you can substitute other vegetables, such as asparagus, snap peas, fennel, or small cucumbers.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
