rice salad

For some reason, people have lost appreciation of the rice salad, yet in the Italian summer, from the waterfront in Trieste to the beaches in Puglia, the lunchtime sharing of this easily transportable meal is widespread among families and friends. The idea is a fl exible one: long grain rice, with pickles (giardiniera is popular, although chopped cornichons or vegetables sott’aceto – preserved in vinegar – such as peppers or baby onions will do) and other things that you like. The standard is to add ham or canned tuna, so adjust accordingly and be sure to dress generously. I also like eggs on mine, but leave these and the cheese out should you wish to make a vegan version. rice salad Aside from the essential inclusion of pickles, the other important rule is not to be stingy with the non-rice ingredients. In the blistering sun of an August in Bari, I was once party to an impassioned discussion on whose rice salad was the best. The most scathing criticism arose when there was an excess of rice. The other ingredients should make up at least half your salad.

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% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions, until tender but retaining a little bite, then drain well.

Step 2

While the rice is still warm, mix in the pickles, artichokes, olives, capers, sun-dried tomatoes and cheese. Season with salt and pepper and dress with olive oil to taste.

Step 3

Transfer the salad to a food container, arrange the eggs on top and head to the nearest beach, lake or park to enjoy your picnic. Otherwise, arrange on a plate and serve.