Servings
Serves 6
This vibrant grain salad captures the best of spring and summer produce in every forkful. Nutty brown rice provides a hearty foundation for crisp-tender vegetables, while salty prosciutto adds richness and toasted almonds contribute satisfying crunch. The bright lemon-sherry vinaigrette ties everything together, creating a dish that's substantial enough for a light lunch yet elegant enough for entertaining. Perfect for picnics, potlucks, or as a sophisticated side dish alongside grilled meats or fish.
Ingredients
- 4 slices prosciutto (1 1/2 ounces)
-
1 ½ cups cooked and cooled WHF’s Charleston Gold Brown Rice, see recipe
- 1 lemon, zested and juiced
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 9 tablespoons olive oil
- 1 cup diced blanched asparagus
- 1 cup blanched green peas
- 1 cup diced cucumber
- 3 tablespoons roughly chopped fresh mint
3 tablespoons roughly chopped fresh dill
½ cup toasted slivered almonds
¼ cup Parmesan cheese, shaved with a vegetable peeler
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Crisp the prosciutto: Preheat oven to 400°F. Arrange prosciutto slices on a parchment-lined baking sheet and bake until golden and crispy, about 10 minutes. Let cool completely, then break into bite-sized pieces. Set aside.
In a small bowl, whisk together lemon zest, lemon juice, sherry vinegar, mustard, and 1 teaspoon salt. Gradually whisk in olive oil until emulsified.
Blanch the vegetables: Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to the ice bath. Add peas to the same boiling water and cook until just tender, about 2 minutes for fresh peas or 1 minute for frozen. Transfer to the ice bath. Once vegetables are cool, drain thoroughly and pat dry.
Assemble the salad: In a large mixing bowl, combine cooled brown rice, blanched asparagus and peas, diced cucumber, mint, dill, and toasted almonds. Drizzle with 4-5 tablespoons of vinaigrette and toss gently to combine. Taste and add more vinaigrette as desired, seasoning with salt and pepper if needed.
- Top with Parmesan shavings and crispy prosciutto just before serving.
Recipe Note
The salad improves after an hour or two as the flavors meld, making it ideal for advance preparation. The recipe will yield 1 cup of vinaigrette, which is likely more than you need. Refrigerate any extra for leftovers or salads.
