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RICE AND BEETS SALAD

Riso In Insalata Con Barbabietole
The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• 1 1/2 cups long-grain rice
• 3 1/2 ounces Emmenthal cheese, diced
• 16 capers, rinsed
• 3 eggs, hard-cooked
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 cooked beet, peeled and diced
• 1 fresh flat-leaf parsley sprig, finely chopped
• salt and pepper


Directions
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.

Tip into a salad bowl and add the cheese and capers.

Shell and chop two of the eggs and add to the rice.

Whisk together the oil, vinegar and mustard in a pitcher, season with salt and pepper and pour over the salad.

Toss well and sprinkle the beet and parsley on top.

Shell and slice the remaining egg and arrange over the salad.
 

 

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