Wild Rice Salad with Mustard Vinaigrette
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you!
Ingredients
  • FOR THE SALAD:
  • 200g mixed long grain and wild rice
  • ½ cucumber
  • 5 or 6 oil-packed sun-dried tomatoes, drained
  • 20g cheddar cheese
  • 1 tbsp drained capers
  • 1 heaped tbsp pitted black olives
  • ½ small tin sweet corn
  • 5 or 6 canned anchovy fillets
  • 2 spring onions
  • FOR THE MUSTARD VINAIGRETTE:
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • Aprox. 6 tbsp virgin olive oil
  • 1 tsp salt
Instructions
  1. Boil the rice, cool under cold water, drain and leave to cool some more.
  2. Cut the olives into quarters.
  3. Finely dice all the other ingredients, except the sweet corn and capers.
  4. Mix all the ingredients with the rice in a large bowl.
  5. To make the vinaigrette, use a fork or a whisk to mix the mustard, salt and vinegar in a small bowl.
  6. Add the olive oil little by little, while whisking (or stirring rapidly with your fork) continually.
  7. When all the oil has been added and you have a smooth emulsion, try it and adjust any ingredients if necessary.
  8. Mix the vinaigrette into the salad and serve.
Recipe by Quick cuisine at http://recipes.hellomagazine.com/easycooking/20120917/wild-rice-salad-with-mustard-vinaigrette/