Seafood-Rice Salad

This is the kind of salad that steals the show at every potluck and summer cookout.

Scallops, shrimp, and crab meat get tossed with fluffy basmati rice and crisp blanched broccoli, then drenched in a zippy lemon vinaigrette spiked with Dijon mustard and fresh chives.

It serves 10, so it’s built for gatherings. And since everything chills in the fridge, you can make it well ahead of time.

Pro Tips

• Use day-old cooked rice for the best texture. Freshly cooked rice can turn mushy once dressed.
• Don’t skip blanching the broccoli. A quick dip in boiling water followed by an ice bath keeps it bright green and snappy.
• Let the salad chill a full 2 hours if you can. The flavors meld beautifully when given time.