This quick salad is one of those freestyled meals that actually worked. The other morning, with one eye on the clock, I was faced with bringing an emergency frozen meal to work for lunch, buying something over my break, or spending a few extra minutes attempting to whip something together. In the interest of eating up what we have, I made this in 15 minutes and still managed to find myself on the 7:40 am train.
I threw the rice in the steamer and got to work - carrot chopping, pine nut toasting, a little assembly and leftover buttermilk dressing to anchor the whole dish together. The salad is crunchy, savory, herbal and sweet all at once and made for a satisfying work lunch.
For 3-4 Servings:
- 2 medium carrots, peeled and thinly sliced
- 1/4 cup dried currants
- 2 tablespoons toasted pine nuts
- 1 can borlotti beans, drained and rinsed
- 1/3 cup buttermilk dressing*
While the rice is still warm, combine the rice, carrots, currants, pine nuts and beans in a bowl. Pour the dressing over, toss again and serve at room temperature.
Buttermilk Dressing recipe adapted from the Buttermilk Farro Salad recipe at 101 Cookbooks.