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Martha Stewart Living, June 2014

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Credit: Marcus Nilsson

Recipe Summary

prep:
20 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.

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  • Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.

  • Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.

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