Minnesota Cobb Salad

A note about cooking the rice: I found the best ratio of rice and water to be 1 cup dry rice to 2 3/4 cups water, not 3 cups of water as recommended on some packages. Rinse the rice in a fine strainer with cold water for 20 to 30 seconds before cooking. To cook, bring the salted water to a boil (stock or broth would work well and add extra flavor) in a pot. Then add the rice, stir, then reduce heat to low and cover the pot. Cook for 15 to 25 minutes at a simmer. My rice was done after 20 minutes. Drain any excess water, then return cooked rice to the pan and cover for 5 minutes, to allow cooking to finish and any extra moisture to absorb into the rice.

Make the dressing by whisking together all of the listed ingredients. Then store in the refrigerator until ready to serve. Letting it stand in the fridge will blend and boost the flavors.

Pull apart the smoked trout into bite sized pieces, and peel and quarter each hard boiled egg.

To serve, evenly distribute the lettuce between four dinner plates or large salad bowls. Top with one fourth of all other salad ingredients. Serve with the dressing poured over the top or on the side. This is best served in individual portions, not family style.