Aegean Salad
For the lime vinaigrette:
2 large garlic cloves, crushed
1/2 cup olive oil
1/4 cup lime juice
1/4 cup fresh dill weed (or equivalent dried, but better with fresh)
For the salad:
1 cup raw rice*
1/2 cup Calamata olives, pitted
1/3 cup chopped scallions
1 medium cucumber, peeled and sliced thin
1/3 cup fresh parsley sprigs, packed
1 cup crumbled feta cheese
Fresh-ground pepper to taste
For the garnish
5 or 6 cup-shaped Boston or romaine lettuce leaves (optional)
Mix all the ingredients for the vinaigrette and reserve.
Cook the rice until tender but slightly firm. Drain and rinse.
Combine the rice and half the lime vinaigrette and let stand until the mixture reaches room
temperature.
Mix in the remaining ingredients and the rest of the vinaigrette and chill.
Before serving, arrange the lettuce leaves on a platter and fill each with a portion of the salad.
Yield: 6 servings
* May use another grain or orzo.