COCHON BUTCHER’S MEATY RICE SALAD

Cochon Butcher's Rice Salad

Serves 8

3 cups arborio rice

Salt, to taste

1 cup, plus 1 tablespoon extra-virgin olive oil, divided

Zest and juice of 4 lemons

1 shallot, minced

1-1/2 tablespoons Calabrian chili paste

1/4 cup red wine vinegar

Pepper, to taste

2 cups cooked and diced ham

1 cup diced Gruyere cheese

1-1/2 cup chopped Kalamata olives

1 bunch parsley, chopped

In pot, bring gallon of salted water to rolling boil. Add in rice, and boil until tender.

Drain rice and toss with a tablespoon of extra virgin olive oil, then spread the rice out on a baking sheet to cool.

In mixing bowl, combine the zest, juice, shallot, chili paste, vinegar and whisk in 1 cup olive oil. Season vinaigrette with salt and black pepper to taste.

Gently fold together cooled rice, ham, cheese, olives and parsley in mixing bowl until everything is fully incorporated.

Fold in vinaigrette, and season the salad with additional salt and pepper to taste.