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Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified. Reheat the rice until steaming. (I just microwave it for a few minutes.) Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve, garnished with a couple dashes of hot paprika if desired.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Premium Korean roasted sesame — darker, more intense than Japanese
Toasted coconut — garnish curries, top desserts, granola