Anchovy and Rice Salad
CD ACC 40mins
4 Cold Fish
Grains Vegetables Herbs Accompaniments Gluten Wheat Dairy Free
Long Grain Rice
Hard Boiled Eggs, finely chopped
small tin Anchovy Fillets, drained
teasp Mustard (check ingredients)
tbsp Olive Oil
and Black Pepper
Carrot, thinly sliced
small Onion, finely chopped
Red Capsicum, (sweet pepper) deseeded and
Black Olives, pitted and halved
teasp Fresh Chives, finely chopped
Cook the rice in lightly salted boiling water for 15 minutes or until tender.
Meanwhile, set aside half the anchovy fillets to garnish, and pound the remainder
to a paste. Add the chopped eggs and mustard and continue to pound, adding the oil, little by little until smooth
and well combined.
Drain the rice and cool quickly by running under cold water. Drain thoroughly.
Place the rice, in a mixing bowl and add the carrot, onion, capsicum and fennel and mix well. Chill both the salad and
the dressing for 30 minutes.
To serve - transfer the salad to a serving dish, arrange the reserved anchovy fillets on the top together with the olives and
chives and serve with the dressing in a
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