1 cup long grain white rice
2 cups chicken broth
1 teaspoon salt
1 teaspoon salted butter
Dressing:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons prepared mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
scant 1/8 teaspoon cayenne
2/3 cup ripe olives, cut into large pieces
1/2 cup chopped celery
1/4 cup chopped dill pickles
1/4 cup chopped pimiento, drained
2/3 cup mayonnaise
1/4 cup finely chopped onion
Garnish:
4 crisp leaves romaine lettuce
2 hard boiled eggs, sliced
2 small ripe tomatoes, cut into wedges
Cook the rice in the chicken broth with the salt and butter. When rice is cooked, set the pot aside. In a large stainless steel or porcelain bowl combine the ingredients for the dressing. Add the hot rice and toss to mix thoroughly. Let cool for about 15 minutes at room temperature, then cover the bowl with plastic wrap and refrigerate for about 2 hours before serving. To serve, put a crisp leaf of romaine lettuce on each salad plate. Put one quarter of the rice salad on each lettuce leaf, then put 2 to 3 thin slices of hard boiled egg on top of the rice and a wedge of tomato on each side.
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