Asparagus & Rice Salad with Salami & Herbs
The three main ingredients in the salad are some type of grain, some type of salami, and some type of vegetable. As I mentioned I completely swapped out all the main ingredients for different ones, but still very much preserved the spirit of the salad. Instead of using farro, instead I chose to use a dark red variety of Italian rice called Venere. It is a cross between a aromatic Asian rice, and a shorter grain Italian one. I love it in salads.
And while I used asparagus, I'm certainly going to be trying this with the last of the artichokes. And I'm also thinking of adding a handful of peas.
Ingredients
- 1 cup of Venere rice (or farro)
- 2 cloves garlic, peeled and smashed
- extra virgin olive oil
- 1 bay leaf
- dried chili flakes
- salt
- 1 pound of asparagus, trimmed and cut into 1-inch pieces
- 1/2 large red onion, very thinly sliced
- 1 tablespoon wine vinegar
- 1 cup mixed fresh herbs (mint, parsley, basil)
- 1 lemon
- 3 ounces / 1 etto of salami (cut thickly and then into half moons or quarters)
- 5 or 6 artichoke hearts, preserved in olive oil (optional)
- Freshly ground black pepper
- Salt
Instructions
- To cook the rice: pour about a tablespoon of olive oil in a pot. Add the garlic, chili flakes (about 1/4 teaspoon) and heat over medium heat until the garlic starts to become fragrant, about 1 minute. Add the rice, and stir for about 3 minutes. Then add 4 cups of water, 2 teaspoons of salt, and the bay leaf and bring to a simmer. Let cook until the rice is tender, about 15 to 20 minutes.
- Drain the rice, and lay out on a plate to cool off. Discard the bay leaf.
- In the meantime prepare the asparagus. Using your hands snap off the tough ends. Then cut them into 1 inch pieces. Bring a large pot of salted water to boil. Add the asparagus and cook for 2 to 3 minutes. Drain and place immediately in a bowl of ice water to chill. Drain and let dry.
- Assemble the salad in a medium bowl. Add the cooled rice, the drained asparagus, the chopped herbs, artichoke hearts, salame and mix with the vinegar and salt and pepper to taste. Taste and adjust for seasoning, adding juice from a half lemon. Serve at room temperature.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2018/04/asparagus-rice-salad-with-salami-herbs/