On those warm summer evenings when you want something light and refreshing, you’ll find this chopped salad very appealing. Rice and fresh vegetables are tossed with a lightly sweet dressing that is a nice contrast to the bitter flavor of the escarole.
Make the dish ahead by cooking the rice in the morning, then tossing everything together except for the escarole. Cover the salad and allow the flavors to mingle in the refrigerator during the day. When it’s time for dinner, add the escarole, slice up some good crusty bread, and enjoy your meal in the cool of the evening.