Bowls brimming with colorful salads (from slaw to potato), bubbling casseroles and platters of fried chicken —foods meant to bring and share—have long been part of American culture. Golden Rice Salad, this month’s retro recipe redux and a dish that appeared in the magazine in October 1968, is a perfect example. We’ve made the classic more contemporary with flavorful oils and vinegars and punchy additions like Dijon mustard, oil-cured olives and cornichons (feel free to use dill pickles or any pickled peppers instead). Consider this timeless preparation the next time you want to feed a crowd.
Golden Rice Salad
1 1/2 cups long-grain rice (such as Texmati)
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup oil-cured olives, pitted and coarsely chopped
2 hard-boiled eggs, sliced
1 1/2 cups thinly sliced celery
1/4 cup chopped cornichons (or other pickles)
1/4 cup pimiento or roasted red peppers
1 small onion (or 1 bunch scallions), minced
1/2 cup mayonnaise (plus more as desired for texture)
Leaf lettuce or radicchio, for serving (optional)
Sliced hard-boiled eggs, for garnish (optional)
1. Prepare the rice according to package directions, using water or chicken stock. Meanwhile, whisk together the olive oil, vinegar, mustard, salt and pepper in a large mixing bowl. Add the warm rice and use a rubber spatula to toss until combined. Set aside to cool briefly.
2. Add the olives, eggs, celery, cornichons, pimientos, onion and mayonnaise and toss to combine. Taste and adjust seasonings, adding more salt, pepper, vinegar or mayonnaise as desired. Serve immediately (or chill up to two days in advance) on lettuce leaves garnished with slices of hard-boiled eggs.
Serves 6–8.
Cook’s Tip
For a deeper golden hue, add 1/2 teaspoon turmeric to the dressing. Consider garnishing each serving with freshly ground black pepper and a sprinkling of smoked paprika.
