Doctor's Review: Medicine on the Move

October 23, 2017

© Susie Cushner

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Asparagus and anchovy rice salad

If you don’t like asparagus, you can substitute 1 cup (250 ml) cooked peas.


3 c. (750 ml) cooked white rice, at room temperature
¼ c. (60 ml) fresh parsley, chopped
½ lb. (750 g) asparagus, trimmed, cooked until tender-crisp and cut into 1½-inch
(3.8-cm) pieces
1 2-oz. can of flat anchovy fillets in olive oil, drained, with oil reserved, and minced
½ tsp. (2.5 ml) garlic, minced
2 tbsp. (30 ml) olive oil
1 tbsp. (15 ml) balsamic vinegar
salt and freshly ground black pepper to taste


Place the rice in a serving bowl. Add the parsley and asparagus and stir to mix well. To make the dressing, combine the anchovies and their oil, garlic, olive oil and vinegar in a small bowl and whisk to mix well. Season with salt and pepper. Pour the dressing over the rice mixture, toss lightly with a fork to distribute evenly, cover with plastic wrap and let sit for 1 hour. Serve at room temperature. Serves 4 to 6.

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