Spring Rice Salad
A refreshing spring salad of glutinous rice, fresh asparagus, and smoked salmon, tossed in a tarragon herb vinaigrette.
Ingredients
lemon
1
glutinous rice
200 g
fresh asparagus (peeled and cut into segments)
250 g
celery (finely chopped)
3
smoked salmon slices (cut into 1 cm strips)
250 g
salt and pepper
a pinch
tarragon herb vinegar (for vinaigrette)
3 tbsp
French mustard (for vinaigrette)
2 tsp
safflower oil (for vinaigrette)
175 ml
Instructions
1
Cook rice and prepare vinaigrette
Cook the glutinous rice; meanwhile whisk together the tarragon herb vinegar, French mustard, and safflower oil to make the vinaigrette.
2
Prepare asparagus
Peel away the tough outer skin and trim the woody ends of the asparagus. Divide into 2 bundles, tie them, and simmer in salted boiling water for 5-7 minutes until tender. Drain and cool, then cut the tips into 5 cm segments and the remaining stalks into 1 cm pieces.
3
Prepare celery
Trim the root threads from the celery. Cut crosswise into 7.5 cm segments, then slice lengthwise into 2-3 strips, and finally dice finely.
4
Prepare salmon
Slice the smoked salmon crosswise into 1 cm wide strips.
5
Assemble salad
Combine the cooked rice, asparagus, celery, and smoked salmon. Drizzle with the vinaigrette and toss well, then refrigerate for 1 hour before serving.
