RICE AND CHICKEN SALAD (for four)

salt

2 cups cooked long grain white rice

1 teaspoon mustard, Dijon or English style

2 teaspoons choice quality red wine vinegar

1/3 cup extra virgin olive oil

½ cup imported fontina cheese or Swiss cheese, diced very fine

½ cup round, black Greek olives, pitted and cut into fine dice

2 tablespoons green olives in brine, pitted and cut into fine dice

1 red or yellow sweet bell pepper, core and seeds removed, cut into fine dice

3 tablespoons sour cucumber pickles, preferably cornichons, cut into fine dice

1 whole boiled breast of chicken, skinned and diced into ½ inch cubes (put breast into a pot and cover by a couple of inches with cold water. Bring to a boil, reduce heat to medium, and simmer, partially covered, for about 30 minutes. Let cool and then remove skin and bones and dice.)

 

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1. Put the mustard, salt and vinegar into a serving bowl. Blend them well with a fork, then add the oil, beating it with a fork to incorporate it into the mixture.

2. Add the drained rice and toss it with the seasonings. Add all the other ingredients, toss thoroughly, turning over the salad components 4 or 5 times, and taste and correct for seasoning. Serve at cool room temperature, but not straight out of the refrigerator.

 

adapted from Marcella Hazan, Essentials of Classic Italian Cooking