summer rice and broccoli salad

broccoli salad

This salad seems simple but the layers of crunchy vegetables, the heat from the fresno chile and the refreshing flavor of mint makes it complex.  I’ve been making this non-stop since I discovered the recipe in Bon Appétit.  The original recipe has cracked farro but I’m gluten free these days (not by choice, trust me) so I subbed rice.

INGREDIENTS

1/2 cup cooked and cooled jasmine rice
Kosher salt
1 large egg yolk
3 drained oil-packed anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 garlic cloves, peeled, divided
1/4 cup vegetable oil
6 tablespoons olive oil, divided
1 teaspoon dried oregano
Freshly ground black pepper
1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
1 Persian cucumber, sliced 1/4-inch thick
1 Fresno chiles, thinly sliced
1/4 cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
5 radishes, thinly sliced
2 ounces young Pecorino, shaved

PREPARATION

Blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.

In a large bowl, toss broccoli and remaining 2 Tbsp. of olive oil.  Add cucumber, chile, sun-dried tomatoes and rice.  Drizzle with 1/4 cup of dressing and toss to coat; season with salt and pepper and add more dressing if desired.  Add mint and toss again.

Serve salad topped with radishes and Pecorino.

 

Facebooktwittergoogle_plusredditpinterestlinkedinmailFacebooktwittergoogle_plusredditpinterestlinkedinmail

Leave a Reply

Your email address will not be published. Required fields are marked *