Today we're making another salad, but this one is very different from the spinach and nectarine salad I suggested yesterday. This one is more substantial and can serve as a light dinner during the summer. It's a rice salad with celery and red bell pepper , among other ingredients.
It's incredibly easy to prepare; the only thing you'll need to cook is the rice. It's much better if you make it the same day and cool it under running water once it's cooked, so the grains will be fluffier. Alternatively, you could prepare it the night before and store it in an airtight container in the refrigerator.
This is one of those recipes you can use up anything in the fridge that's about to go bad. At home, in addition to the ingredients already mentioned in the name, we added some lettuce leaves and boiled potatoes. It's delicious with a good dressing of extra virgin olive oil, but you can give it a more personal touch by adding mustard or some spices.
The recipe
- 1 celery branch
- ½ red pepper
- Some lettuce leaves
- 2 small potatoes cooked
- 1 cup of cooked rice
- Sal Island
- Pepper
- Extra virgin olive oil
- A touch of mustard (optional)
- We clean the celery well and we chop it very finely chopped.
- Then we do the same with the red pepper and distribute both ingredients in two bowls.
- We add to each of them a chopped lettuce leaves and a boiled potato, chopped.
- We then share the rice.
- Finally, mix in a small cup 3 tablespoons of olive oil, a pinch of mustard (optional), salt and pepper and season with the mixture Salad.
- We serve the salad at room temperature.