Warm Salad of Two Types of Rice, Roasted Peppers, and Shrimp
Salads • European
Description
This salad can be made quicker if you roast the peppers in advance (a day or even two) and then place them in a glass container, pouring over the lemon-garlic dressing made according to the recipe mentioned above.
Ingredients
- Parboiled and wild rice blend 5 oz
- Tomatoes 3 pieces
- Orange Bell Peppers 1 piece
- Peeled Cooked Shrimp 10 oz
- Lemon 1 piece
- Garlic 3 cloves
- Olive Oil 8 tablespoons
- Champagne Vinegar ½ teaspoon
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Cook the rice in salted water until done, rinse with hot water, and drain in a colander, keeping it warm.
Step 2
While the rice is cooking, prepare the dressing. Squeeze the juice of one lemon into a bowl, crush the garlic into it, and add 6 tablespoons of olive oil and half a teaspoon of vinegar. Whisk well and set aside.
Step 3
Preheat the oven to 480°F. Remove the seeds from the pepper, cut it into strips, and place it in a heatproof dish. Drizzle with 2 tablespoons of olive oil, tossing the pepper to coat each piece in oil. Roast until the pepper is soft (about half an hour). Remove from the oven, let cool slightly, and transfer to a large salad bowl.
Step 4
Defrost the shrimp by pouring boiling water over them for 3-5 minutes, drain, and dry. Add them to the salad bowl with the peppers, and then add the rice.
Step 5
Slice the tomatoes into thin wedges and add them to the salad bowl. Chop the parsley and add it to the rice, shrimp, and vegetables.
Step 6
Using a fine sieve, strain the dressing into the salad bowl, ensuring the garlic remains in the sieve. Press the garlic pulp with a spoon to extract all the lemon-garlic juice into the salad bowl. If necessary, add a pinch of salt and mix the salad well.
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