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1
Heat 1 1/3 cups water in a small pot.
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2
When it comes to a boil, salt it and add the rice.
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3
Cover and reduce to a simmer and cook the rice for 18 minutes, or until just tender, with a bite remaining.
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4
Remove the lid and fluff the rice, then spread it on a rimmed cookie sheet to quick-cool.
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5
Heads up: This meal is a great use for cold leftover rice as well.
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6
While the rice cooks, combine the apples, bell peppers, onions, and radishes in a small bowl, adding them to it as you chop.
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7
Dress them with about 2 tablespoons of the fresh lemon juice and lightly toss the crunchy mixture with your fingertips.
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8
In a blender, combine the remaining 2 teaspoons of lemon juice, the white wine vinegar, the chopped garlic, mustard, and some salt and pepper.
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9
Turn the blender on the puree setting and stream in the EVOO through the top.
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10
When the dressing emulsifies and is smooth, stop.
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11
Toast the bread lightly in a toaster, and let it pop up.
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12
Let the bread stand for 5 minutes, then lightly toast it again.
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13
The bread should be dry yet remain quite pale.
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14
Lightly butter the bread and cut it into tiny cubes.
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15
Arrange the lettuces on a large platter.
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16
Scatter the frisee like lace across the lettuce.
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17
Scatter the cool rice across the salad and top with the crunchy apple mixture.
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18
Drizzle the dressing in a slow, even stream back and forth all over the salad.
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19
Serve the homemade baby croutons at the table to top and toss as you eat.
