Here’s an Argentinian rice salad recipe that I didn’t get around to making in November. Rice, artichoke hearts, corn, and ham are tossed lightly with a dijon mustard dressing. This would be a great picnic salad, it keeps well for a day in the fridge and can be eaten as a main dish or side. The sweetness of the corn is a nice balance to the tartness from the artichokes and vinegar dressing.
Ensalada de arroz con jamon y alcachofas
2-3 c. cooked rice (add a clove of garlic while cooking)
14 oz. can artichoke hearts, drained and chopped
4 oz. canned pimento, drained and chopped
2 c. corn kernels
1 ham steak, cut into strips
Mix together salad ingredients. Whisk together dressing and toss into the salad. Season with salt and pepper to taste. Can also add Parmesan cheese and/or chopped herbs – but wait until just before serving.
Dressing:
1/2 c. olive oil
2 Tbsp. whipping cream, sour cream, or plain yogurt
1 tsp. Dijon mustard
3 Tbsp. vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sugar
