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    Recipe for summer salad bowl with lemon-chive dressing

    Sally Pasley Vargas for The Boston Globe

    Serves 4

    This mix of grains, vegetables, and more makes for a satisfying vegetarian meal-in-one-bowl (although it’s also good with meat). You can substitute any grain — quinoa, red rice, or even a mix of red and white quinoa and buckwheat. Whatever you choose, it is the perfect light dish to enjoy on the porch when the temperature soars.

    DRESSING

    2tablespoons lemon juice
    1tablespoon sherry vinegar
    1teaspoon Dijon mustard
    Salt and pepper, to taste
    2teaspoons finely chopped chives
    8tablespoons olive oil

    1. In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, pepper, and chives.

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    2. Gradually whisk in the oil in a thin stream until combined. Taste and add salt and pepper, if you like.

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    SALAD

    1cup black rice
    2cups water
    Salt, to taste
    4scallions
    1(14 ounce) can chickpeas, rinsed and drained
    cup golden raisins
    ½pound green beans
    1teaspoon olive oil
    1handful fresh mint leaves
    2handfuls baby spinach leaves
    2handfuls baby arugula
    16cherry or grape tomatoes, halved
    8radishes, thinly sliced
    2ounces feta cheese, crumbled

    1. In a small saucepan over medium heat, bring the rice, water, and a pinch of salt to a boil. Adjust heat to a simmer, cover the pot, and cook the rice for 40 to 45 minutes, or until it is tender and the liquid has been absorbed. Set aside to cool. Stir in the scallions, chickpeas, raisins, and half the dressing.

    2. Prepare a bowl of ice water. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, or until tender. With tongs, transfer the beans to the bowl of ice water and swish around for 1 to 2 minutes. Drain beans and transfer to a bowl. Toss beans with the olive oil and salt to taste.

    3. In one large or 4 individual bowls, layer the black rice, green beans, mint, spinach, arugula, tomatoes, and radishes. Sprinkle with the feta and drizzle with the remaining dressing. Sally Pasley Vargas

    Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.