Tuscan Rice Salad Salad
A recipe by Marie Simmons

• 2 large eggs, beaten
• 1 teaspoon plus one half cup extra virgin olive oil
• 1/2 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 1/3 cup fresh lemon juice
• 3 cups cooked Arborio, Baldo, or any medium or long grain white rice
• 1/2 cup diced (1/4 inch) peeled carrot
• 1/2 cup thawed frozen petite peas
• 1/4 cup diced (1/4 inch) red onion
• 2 tablespoons finely chopped Italian parsley
• 2 tablespoons chopped fresh basil
• 2 ounces prosciutto or other flavorful baked or cured ham, cut into thin slivers
• Leaves of red or oak leaf lettuce
• 1 large ripe tomato, cored and cut into 1/2 inch wedges
• Small chunks of Parmigiano-Reggiano
• Fresh basil sprigs

1. Whisk the eggs, 1 teaspoon olive oil, garlic, pinch of salt and grinding of black pepper in a medium bowl. Heat a small, preferably nonstick, skillet over medium low heat; add the eggs and cook, stirring, until scrambled into large clumps. Remove from the heat; set aside until ready to use.

2. Whisk the lemon juice, remaining one fourth cup olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the rice, scrambled egg, carrots, peas, red onion, parsley, basil, and ham. Gently toss to blend.

3. Line a platter with the lettuce leaves. Spoon the rice in the center. Garnish the dish with wedges of tomato, small chunks of Parmesan cheese and basil sprigs.

Makes 4 - 6 servings

Copyright © 2003 by Marie Simmons. All rights reserved

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