- 1 1/4 cup long-grain rice
- 1 medium potato, chopped
- 1 carrot, chopped
- 2 oz green beans, coarsely chopped
- 1 small zucchini, coarsely chopped
- 2 hard-boiled eggs, finely chopped
- 4 anchovy fillets, chopped
- 1 tbsp capers, rinsed and coarsely chopped
- 1 tbsp chopped fresh flatleaf parsley
- For the Dressing:
- 6 tbsp extra virgin olive oil
- 2 tsp lemon juice
- Sea Salt
- Freshly ground black pepper
A real classic Italian recipe for any Italian summer! For the best presentation and taste, make sure the vegetables are cut evenly.
Remember to dress the vegetables and the rice while they are still warm so they absorb the flavors from the other ingredients.
This is a great salad for picnics and barbecues – or in fact for any outside eating and parties.
You can vary the ingredients according to your personal taste.
Boil the rice in lightly salted water for about 20 minutes, or until tender. Drain the rice thoroughly and set aside in a large bowl.
Boil the potato for 5 to 10 minutes. Add the carrot and cook for an additional 5 minutes, then add the beans and zucchini and cook until all the vegetables are tender but not soft. Drain thoroughly, then cut into even dice.
Add the eggs, anchovies, capers, parsley, and vegetables to the warm rice and mix thoroughly. Use a very large spoon or your hands to distribute everything evenly.
Combine the olive oil and lemon juice, then pour the dressing over the rice. Mix again and season to taste.
Let stand for at least 1 hour before serving so the flavors have time to develop.
Serves 4 to 6