Salade de Riz Variée

Name: Salade de Riz Variée (Rice Salad with Assorted Meats and Vegetables)
Yield: For 6 people
Cuisine: France
Ingredients: 2 cups chopped, cooked fish, chicken, beef, shrimp, mussels, squid, slivers of fennel bulb, chopped green peppers, or blanched peas; 8 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 2 teaspoons salt; 2 celery stalks (without leaves), diced; 1 head Boston lettuce or 2 heads Bibb lettuce; 1 cucumber, peeled, seeded, and diced; 1 cup raw rice (3 cups cooked); freshly ground white pepper

Rice Salad with Assorted Meats and Vegetables

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a wonderful way to use leftover chicken, shellfish, fish, beef, or vegetables. Be sure that the rice is fluffy, with each grain well separated.

Ingredients

1 cup raw rice (3 cups cooked)
2 cups chopped, cooked fish, chicken

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Cook the rice in a kettle of salted water. Drain well. Pour it in a bowl and add 2 tablespoons olive oil, tossing lightly with a fork until all the rice is well coated. Combine all the ingredients except lettuce in a large bowl and toss gently with two forks.

Wash and dry the lettuce leaves.