In Italy, whenever you walk into a store that sells salumi or prepared foods, you will inevitably see some kind of rice salad. It's as ubiquitous as coleslaw is in delis here, and these rice salads can be just as unimpressive—often a half-hearted mix of canned corn, sliced olives, lackluster ham, vegetables, and rice. Still, we've always liked the idea of a rice salad and so decided to come up with a fresher, livelier version, using summer vegetables at their peak—sweet corn, ripe cherry tomatoes, spice radishes, cucumbers, and scallions, with herbs and caciocavallo cheese for complexity. But the biggest departure from the Italian standard is that instead of using the traditional white rice, we toss the vegetables with red rice from the Piedmont region. Red has a much deeper, earthier flavor than white rice and a firmer texture. If you can't find it, try using faro rather than substitution white or brown rice.
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
Ingredients
A special greeting for friends with the purity of a white dipping sauce and the vibrant colors of seasonal vegetables. Gather up the freshest, prettiest vegetables you can find. Arrange them on a shallow basket, a tray lined with fresh greens, or other flat object. Spoon the dip into a pretty bowl and set in the center of the tray. Instead of a bowl, you could hollow out a cabbage and arrange the vegetables around it. Improvise, play, create. Some suggestions for vegetables: