Risi e Bisi Salad

 This is so SO good. It's my favorite salad and one I make endlessly through spring and summer. It's always a hit with company and it looks especially lovely served in my favorite Heath bowl. 

Adapted from Goop

1 cup frozen peas
2 cups cooked jasmine rice, cooled to room temp
2 bulbs fennels, sliced into ¼” wedges
1 small yellow onion, sliced into ¼” wedges
½ cup snap peas, cut on the bias
¼ cup packed mint leaves, finely chopped
3 cups arugula
Olive oil for roasting and sautéing
Kosher salt
Maldon flake salt
Aleppo pepper

For the dressing:
Zest of one lemon
Juice of one lemon
2 tbsp extra-virgin olive oil
1 small shallot, finely diced
¼ tsp sea salt

1. Preheat the oven to 400°F (or 375°F convection).

2. Toss the fennel and onions liberally with olive oil and season well with kosher salt. Spread out on two baking sheets lined with parchment and roast for 20-25 minutes until caramelized. If not using the convection setting, rotate the two pans halfway through. Once done, pull from the oven and let cool to room temp.

3. Make the dressing. Combine all the ingredients in a small bowl and whisk to combine, or shake in a small mason jar.

4. Over medium-high heat, heat 2 tablespoons of olive oil in a medium-size saucepan. Add the frozen peas and sauté until they start to get a little bit of color, 3 to 5 minutes. Remove from heat and let cool.

5. In a large bowl, combine the rice, caramelized onions, fennel, cooked peas, chopped snap peas, and mint. Stir until everything is well combined. When ready to serve, add the arugula and the dressing and incorporate with a wooden spoon until everything is well combined.

6. Finish with a generous sprinkle of Maldon flake salt and Aleppo pepper.