Rice Salad à la Française

Name: Rice Salad à la Française
Yield: 6 servings
Cuisine: United States
Ingredients: 2 tomatoes, cored, peeled and cut into small cubes; 6 radishes, trimmed and thinly sliced; 1 cup cooked rice, chilled; 1 teaspoon mustard, preferably Dijon or Düsseldorf; ½ teaspoon curry powder; Salt and freshly ground black pepper; ¼ cup sliced green olives; ½ cup finely chopped celery heart; 4 small beets, cooked, peeled and cut into thin strips; ½ cup finely chopped onion; 7 tablespoons olive oil, approximately; 2 tablespoons wine vinegar, approximately

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup cooked rice, chilled
2 tomatoes, cored, peeled and cut into small cubes
6 radishes

Americas
United States
New York
Spicy
Vegan
Gluten-free

Method

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