Summer Rice and Broccoli Salad

Summer Rice and Broccoli Salad

  • Jen Angotti
  • 06/24/16
 
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 leave
  • 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.
 
 

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