Rice Salad à la Française

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup cooked rice, chilled
  • 2 tomatoes, cored, peeled and cut into small cubes
  • 6 radishes, trimmed and thinly sliced
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery heart
  • 4 small beets, cooked, peeled and cut into thin strips
  • ¼ cup sliced green olives
  • Salt and freshly ground black pepper
  • ½ teaspoon curry powder
  • 1 teaspoon mustard, preferably Dijon or Düsseldorf
  • 2 tablespoons wine vinegar, approximately
  • 7 tablespoons olive oil, approximately


    1. In a salad bowl combine the rice with the tomatoes, radishes, onion, celery heart, beets and olives. Sprinkle with salt and pepper.

    2. Combine the curry powder, mustard and vinegar and sprinkle the mixture over the salad. Toss salad briefly and sprinkle with the oil. Toss again. If desired, add more vinegar, oil, or both.