I had called this a vegetable and brown rice salad in an earlier post, and realized that it makes it sounds awfully boring. Very health food store-y, and not in a good way. So I’ve re-branded my headline in the hopes that it will encourage more folks to give this awesome, flavorful, deeply-textured, nutrient-dense dish a try. This was a perfect lunch dish, and one that you can prepare in advance, good for 1-2 days.
Late Summer Veggie Salad: Layered colors and textures
Here is an updated version of the recipe:
adapted from Bon Appetit June 2012
2 tablespoons chopped flat-leaf parsley
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 cups cooked brown rice, cooled
2 cups bite-size pieces assorted vegetables (I used radishes, steamed cauliflower, bell pepper, green beans)
3/4 cup torn mixed leafy greens, sprouts, and herbs (Optional – I didn’t have any on hand, so skipped it)
1/3 cup chopped red onion or scallions
Preparation
- Make the dressing: mix shallot, parsley and lemon juice together in a bowl and season with salt and pepper. Slowly drizzle in oil and use whisk to mix dressing.
- Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
And for those interested, origins of Ingredients:
– Cauliflower, bell peppers, jalapenos, onions, garlic: WSF
– Sauteed Green beans: Citarella Market (I cheated on this one, these were already prepared when I bought them)
– Breakfast radishes: our garden
Late Summer Veggie Salad