Name: Basque Salad
Yield: 8 portions
Ingredients: ¼ pound hard sausage (salami, pepperoni, or other), cut into julienne; ½ pound prosciutto, thinly sliced; 1 red bell pepper, stemmed, seeded, and cut into thin julienne; ½ cup chopped fresh Italian (flat-leaf) parsley; 1 green bell pepper, stemmed, seeded, and cut into thin julienne; ¾ teaspoon freshly ground black pepper; 1 pound medium-size raw shrimp, shelled and deveined; 2 cups converted rice; 1 scant teaspoon whole saffron; 12 scallions, green tops included, well rinsed and thinly sliced; ¼ cup best-quality olive oil; 4 cups Chicken Stock; 1½ teaspoons salt, plus more to taste

Preparation info

8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A hearty main-course salad of rice, meats, and seafood.

Ingredients

¼ cup best-quality olive oil
12 scallions, green tops included, well rinsed and thinly sliced
1 scant t

Main course

Method

Heat the oil in a heavy pot. Add the scallions and sauté over medium heat, stirring, until wilted, 5 minutes. Add the saffron and cook for 2 minutes longer.
Add the rice and stir, coating the grains well with oil. Season with the 1½ teaspoons salt, pour in the chicken stock, and stir. Bring to a simmer, cover, and cook over low heat until the rice is just done

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Ingredients

Method

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