Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
You may have seen variations on this rice salad before. I learned the original version in Italy, where I worked at Albergo Del Sole, south of Milan. The daughter of the restaurant's owner used to make a boiled arborio rice salad with capers, olives, lemon, parsley, and loads of beautiful olive oil. I thought her dish was genius; her father considered it an abomination. I kept my thoughts to myself and now, safely thousands of miles away, I've used her recipe as a foundation for many others. This week, I had jasmine rice in the pantry, and to it I added cucumbers, oil-poached tuna, celery, capers, Peppadew peppers, and parsley. In honor of this mostly green-ish salad, I packed green apples for dessert, along with a few squares of marzipan-stuffed chocolate.
What's in your lunch today? See some of the twins' past lunches.