Rice salad primavera

Time 1 hour 20 minutes
Yields Serves 8
Rice salad primavera

For the vinaigrette, whisk together the vinegar, Dijon mustard and one-fourth teaspoon salt and one-eighth teaspoon pepper in a small bowl. Add one-half cup olive oil in a slow stream, whisking continuously, until the dressing is emulsified. Add the dill.


Bring a large pot of salted water to boil. Blanch the asparagus spears 2 to 3 minutes, depending on the thickness. Remove with a slotted spoon; cool under running water. Drain. Cut the tips off the asparagus and cut the stalks into rounds about one-fourth-inch thick. Set aside.


Drop the peas into the boiling water and blanch 2 to 3 minutes, until just tender. Drain.


Heat the remaining 1 tablespoon olive oil in a large skillet. Add the ramps, saute for about a minute, then add the morels, one-fourth teaspoon salt and one-eighth teaspoon pepper to taste, and cook till tender, about 10 minutes.


In a large bowl, combine the rice with the peas, asparagus, ramps, morels and pea shoots. Toss with the dressing; you may have some left over. Adjust seasoning. Sprinkle with freshly ground black pepper.

This recipe is pretty flexible. If you want to use pea shoots, for instance, but leave out the fresh peas, that’s fine; leeks may be substituted for ramps. May be prepared the night before and stored in the refrigerator. Return to room temperature before serving.

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