Luke rice salad
Instructions
Boil the rice in boiling salted water, drain it al dente and rinse immediately under cold running water to stop the cooking and remove excess starch.
Pour it in a bowl rather roomy and add the chopped parsley, previously rinsed and dried with a paper towel, and oil.
Season and stir carefully and in the meantime boil the eggs.
Peel and chop using a kitchen mixer.
Peel the carrots, wash thoroughly and cut into thin strips.
Chopped tuna that you drain for a while and aside from cut in half the artichokes, mushroom, anchovy fillets and add capers that sciacquerete with vinegar to remove excess salt.
Gather everything together and stir gently with an emulsion of olive oil, lemon juice, salt and pepper.
Served cold.
Ingredients and dosing for 4 persons
- 350 g of rice
- 200 g of tuna in olive oil
- 4 anchovy fillets in olive oil
- 2 eggs
- 1 tablespoon of salted capers
- 10 artichokes in olive oil
- 10 mushrooms in olive oil
- 1 carrot
- Parsley
- Olive oil
- 1 lemon (juice)
- Salt
- Pepper