RICE AND CHICKEN SALAD (for four)
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.)
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