Crispy Rice Salad

Posted on
in Recipes, Salads & Vegetables

Crispy Rice Salad

Posted on
in Recipes, Salads & Vegetables

This salad has everything you want, crunch, char, herbs, raw, cooked and confit.  Crispy rice, cema di repe, dill, radish, confit shallots, char onions & green beans make for the perfect vegetarian main or nice accompaniment to fish, chicken or steak.

Crispy Rice Salad

  • 1 cup jasmin rice
  • 1 bunch dill, finely chopped
  • 3 white onions
  • 5 banana shallots
  • 1 bunch of cime di rapa (or sturdy green)
  • 3 radish
  • 200g green beans
  • pea shoots for garnish
  • salt
  • olive oil

To make the crispy rice, cook rice then spread in a thin layer on a baking tray. Cook in a moderate oven until dry and crisp. You will need to check and ‘turn’ the rice at 10 minute intervals to ensure that all the rice becomes nice and crisp.

For the confit shallots, trim the ends of the shallots, being careful not to cut the root end entirely off (just the roots only) to ensure that the shallot stays together in the confit process. Cover the shallots with a neutral oil and bring to a gentle simmer, cook at this temperature for 15 minutes or until shallots are soft and tender. Remove from heat and allow to cool. Once you can handle them, remove from the oil (*nb do not discard this oil, it has a beautiful soft sweet shallot flavour that can be used to season salads or too cook fish in. We recommend straining it into a bottle, will keep for up to a month). Gently squeeze the root end of the shallot to pop the internal layers of the shallot out, so that each one is a single layer of onion, do not worry if you break them.

For the char onions, slice in half and grill the onions on a grill pan until nice and dark then roast in a moderate oven for 10 minutes or until soft. Remove from oven and allow to cool. Once cool, push each bit of onion out from the other so you are left with segments. Slice any large segments into 2cm slices.

Thinly slice cime di rapa (if this is not available, any other sturdy seasonal green lead will do, kale, rainbow chard…) put in a large bowl and set aside.

Blanch the green beans in a pot of boiling salted water until just cooked, season with salt & olive oil when hot and set aside.

In a large bowl combine the dill, greens, confit shallots, char onions, green beans & crispy rice. Season with salt and toss to combine. To serve, use a mandolin to finely slice radish over the salad, top with pea shoots and serve immediately.