Salade de Riz Variée

Rice Salad with Assorted Meats and Vegetables

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.


  • 1 cup raw rice (3 cups cooked)
  • 2 cups chopped, cooked fish, chicken, beef, shrimp, mussels, squid, slivers of fennel bulb, chopped green peppers, or blanched peas
  • 2 celery stalks (without leaves), diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 head Boston lettuce or 2 heads Bibb lettuce
  • 8 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 teaspoons salt
  • freshly ground white pepper


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. Scatter them on a shallow serving dish and mound the rice mixture on top. Serve at room temperature. (This can be prepared a day ahead and kept, covered with plastic wrap, in the refrigerator.)