Shrimp Salad with Rice and Fresh Vegetables

Execution Method

Rinse the rice well in a fine sieve and transfer it to a saucepan. Add the water and a pinch of salt. Place over medium heat and bring to a boil. Once bubbling, cover with the lid, remove from the heat, and set aside for 15–20 minutes to steam and fluff up.

For the dressing, combine the mustard, honey, dill, sea salt, and lemon juice in a bowl and whisk until smooth. Slowly incorporate the olive oil, whisking continuously. Refrigerate until needed.

Fill another saucepan halfway with water and bring to a boil. Carefully add the shrimp and cook for 4 minutes. Drain in a colander and rinse under cold running water. Once well drained, transfer to a bowl, add the olive oil, sea salt, and orange zest, and mix gently. Set aside.

Divide the rice into 4 bowls. Arrange the vegetables and shrimp on top, keeping each ingredient separate for presentation. Drizzle with the dressing and serve.