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

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