Serves 4 to 6
Serve with an antipasto or as a separate course.
• ⅓ cup finely diced carrots
• ¾ cup green beans, cut in ¼-inch bits
• ¼ cup diced celery
• ¼ cup diced green bell pepper
• ½ cup chopped red onion
• 3 Tbs. minced fresh parsley
• 2½ cups cooked rice, warm or cold
• 4 Tbs. grated Parmesan cheese
• 4 Tbs. olive oil
• 3 Tbs. white wine vinegar
• salt to taste
• fresh-ground black pepper to taste
• pinch of thyme
• pinch of basil
• pinch of oregano
1. Cook the carrots and green beans in a minimum of salted water until they are barely tender and drain immediately.
2. Combine the first 7 ingredients in a large bowl and toss together.
3. Combine the cheese, olive oil, vinegar, and seasonings, and whisk until smooth. Pour the dressing over the salad, toss until everything is thoroughly combined, and put in the refrigerator to chill for several hours.
