June 4, 2010

confetti salad

Let me start by telling you about my boss - she is one of those women who seem to do and have it all.  She is a top legal executive managing a large team of professionals, has 4 children, the social graces of an aristocrat, an impeccable wardrobe and nary a hair out of place.  Oh, and did I mention that she is also attractive, tall and slim?

Yes, there is much to envy about my boss.   So when we had our first potluck I secretly hoped that I might for once see a small chink in her perfect armour.  Instead, she brought this masterpiece and I seriously began to wonder if the woman had a single flaw - the incredible shortbread she baked last Christmas settled that question for good.

Well, they say that imitation is the sincerest form of flattery, so I took a page from her recipe book and have been making this Rice and Vegetable Salad from The Silver Palate Cookbook ever since.   Full of aromatic ingredients - dill, parsley, currants, olives, shallot, green onion, peas and bell pepper - tossed with rice and a lovely vinaigrette, it simply bursts with flavour.  It's the perfect thing for a summer barbecue or a spring potluck.

P.S.  You can find the recipe here.   It makes a mountain of salad so, unless you are feeding an army, you might want to cut the recipe in half as it only keeps a couple of days in the fridge.

1 comment:

  1. Does look like a wonderful salad. I enjoyed really reading about your Line Manager. It made me smile.