Shelley Boris cooks for Salad for President!
RECIPE
DIFFICULTY
EASY
SERVES
8
PREP TIME
45 MINS
HAIGA RICE SALAD
1 1/2 CUPS HAIGA RICE (JASMINE IS A GOOD SUBSTITUTE)
1 TBS GRAPESEED OIL
1/4 CUP CHINESE CHIVES CUT INTO 1/8” PIECES, SUBSTITUTE RAMPS OR SCALLIONS
1 TSP BROWN MUSTARD SEEDS
A FEW PINCHES OF COURSE SEA SALT
2 CUPS ARUGULA
1/4 CUP OLIVE OIL
3 TBS FRESHLY SQUEEZED LEMON JUICE ZEST FROM 2 LEMONS
RAW ASPARAGUS SALAD
1 LARGE BUNCH ASPARAGUS
1/4 CUP TOASTED HAZELNUT OIL. (I LIKE LEBLANC BRAND. WALNUT OIL OR GOOD FRUITY OLIVE OIL CAN BE SUBSTITUTED)
2 TBS SHERRY VINEGAR
GENEROUS PINCH OR TWO OF COARSE SEA SALT
1/2 TSP RED PEPPER FLAKES
FRESHLY GROUND BLACK PEPPER
2 HARD-BOILED EGGS, YOLKS ONLY
See the whole article here.