Author Notes: My older son took a bio with lab course at a college about 30 minutes away this summer, which met for five hours a day, so four days a week BigBear brown-bagged it for lunch. He has very high standards, requiring everything he eats to be nutritious and to taste great. This, and the other DVC combos I have posted, are really his ideas, planned and executed jointly with me. This particular combo was created the day after I made for submission to a contest early this summer my Mozzarella, Prosciutto and Olive Salad Stromboli. That olive salad, which we used as the starting point for this, soon became a staple in our fridge; BigBear used it for a wide variety of other lunches, all made using the same formula of freshly cut raw veggies + rice, grain or noodles + salsa or chutney or similar chunky condiment + protein, and sometimes, lettuce on top. The possibilities for “the DVC Combo” are limited only by your imagination. What’s so great about this is that it actually tastes much better three or four hours after it’s been assembled. Enjoy!! - AntoniaJames
Serves 1hungry college student
- 1 small Persian cucumber, cut into ½” dice
- 1 small heirloom tomato, or an equivalent amount of cherry or grape tomatoes, coarsely chopped
- 1 cup of cooked brown rice, or couscous, or any whole grain (See note below.)
- ½ recipe of Olive Salad
- 1 slice each of salami, mortadella and prosciutto or coppacolla, cut into bite sized strips
- *** OR***
- 1 hard-boiled egg, sliced
- *** OR***
- ½ cup cannellini beans, rinsed and drained
- *** OR ***
- 2 slices of fresh mozzarella
- Red or green leaf lettuce, washed and dried (optional)
- ¼ cup loosely packed flat leaf parsley
- 1 tablespoon each of fresh oregano, marjoram and basil leaves (or any one or two of them)
- 12 green olives with pimento
- 8 black Kalamata olives, pitted
- 4 cornichons
- 1 shallot, peeled
- 2 tablespoons red or white wine vinegar
- 2-3 tablespoons of good, fruity olive oil
- Small pinch of sugar (optional, if your vinegar is a bit too sharp)
- Freshly ground pepper, to taste
- MAKE THE OLIVE SALAD: Finely chop the herbs, olives, cornichons and shallot, in that order. I start with the parsley and other herbs because it's easier to chop them with a dry knife. Then I put them to one side while cutting the other ingredients. Then I bring all the piles together and chop everything at once. This muddles the herbs nicely, too.
- Put the mixture into a wide-mouthed jar and add the vinegar and oil. Let it sit for a few minutes, then taste it and add a pinch of sugar if the vinegar seems too sharp.
- Add freshly ground pepper, to taste.
- N.B.: This recipe can be doubled, tripled or quadrupled. It holds for at least four days; it probably will keep for longer. No matter how much of this I made when BigBear was home, it was always eaten within 3 or 4 days.
- This is also delicious spooned over a piece of fresh mozzarella, atop a lightly toasted thin slice of a baguette.
- TO MAKE THE COMBO:
- Layer the ingredients in the order given. You do it this way so that the olive salad drizzles down to coat the rice mixture, and then combines with the juices from the vegetables to create an outstanding dressing.
- When ready to eat, stir everything together (preferably in a larger bowl or on a plate) and eat.
- Serve with cold water and follow it with fresh fruit.
- N.B. The lettuce is optional. Make sure you dry it carefully before adding it, if you don’t care for soggy lettuce.
- About the rice: We usually use something called "Brown Rice Medley," available at Trader Joe's. It's made of long-grain brown rice, black barley and daikon radish seeds. That's what is pictured in the photo. ;o)
- This recipe was entered in the contest for Your Best Brown Bag Lunch