Back to School

A Milanese Rice Salad

March 19, 2015

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.

Milan Rice Salad

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.

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.