Rice salad nicoise
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Salt |
| 1 | cup | Long-grain rice |
| 6 | ounces | Marinated artichoke hearts |
| 2 | ounces | Flat anchovy filets -- |
| Drained | ||
| 1 | Green pepper -- seeded and | |
| Chopped | ||
| 1 | Stalk celery -- finely | |
| Chopped | ||
| 4 | Green onions -- thinly | |
| Sliced | ||
| ¼ | cup | Slivered ripe olives |
| ½ | cup | Cucumber -- peeled and |
| Chopped | ||
| 1 | small | Tomato -- seeded and |
| Chopped | ||
| 6½ | ounce | Chunk light tuna -- drained |
| And flaked | ||
| 2 | Hard-boiled eggs -- sliced | |
| Butter or Boston lettuce | ||
| Leaves | ||
| Tomato wedges -- for | ||
| Garnish | ||
| Garlic Vinaigrette----- | ||
| 2 | tablespoons | Red wine vinegar |
| 1½ | teaspoon | Lemon juice |
| 2 | teaspoons | Dijon mustard |
| 1 | Clove garlic -- minced | |
| ¼ | teaspoon | Salt |
| 1 | dash | Coarsely ground pepper |
| 2 | tablespoons | Olive oil |
| ⅓ | cup | Vegetable oil |
| 1 | tablespoon | Chopped parsley |
Directions
1. In a medium saucepan, combine the water, oil, and salt; bring to a boil.
Gradually add rice. Cover, reduce heat, and simmer until rice is just tender (20 to 25 minutes). Lightly mix in artichoke hearts (with their marinade). Transfer to a large bowl, cover, and refrigerate until cool.
2. Reserve about 5 anchovy fillets for garnish. Chop remaining anchovies and add to rice with pepper, celery, onions, olives, cucumber, tomato, tuna, and eggs. Add Garlic Vinaigrette and mix lightly. Cover and refrigerate at least 2 hours to blend flavors.
3. Serve in a bowl lined with lettuce. Garnish with tomato wedges and reserved anchovies.
Garlic Vinaigrette: In a medium bowl, mix vinegar, lemon juice, mustard, garlic, salt, and pepper. Using a whisk or fork, gradually blend in oils, mixing until well blended and slightly thickened. Stir in parsley.
Makes ½ cup.
Recipe By : The California Culinary Academy File