Rice Salad Nicoise Food

RICE SALAD NICOISE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Spread on a large plate and let cool, about 30 minutes.
• Combine cooled rice, chickpeas, tuna, peas, orange bell pepper, red bell pepper, green bell pepper, tomato, parsley, and garlic in a large bowl. Pour in vinaigrette dressing; toss well to mix. Cover and chill until serving.

BROWN RICE SALADE NICOISE

Steps:

• In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes.
• Empty the tuna and oil into a large bowl. Flake tuna with a fork.
• Add cooked brown rice, bell pepper, olives, and capers.
• Stir in the onion and any unabsorbed vinegar.
• Add lemon juice, lemon zest (if using), olive oil (if using), parsley, thyme (if using), and salt and pepper to taste.
• To serve, place a bed or lettuce and radicchio (if using) on each plate and spoon the salad on top.
• Arrange green beans and eggs alongside.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

RICE NICOISE

Steps:

• Combine the rice and 1 cup of water in heavy bottomed pan, and bring to a boil; reduce heat, and simmer, covered, cooking a total of 17 minutes, until the rice is tender.
• Wash and trim the beans, and cook about 5 minutes in a steamer.
• Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and dice. Add these ingredients with the capers, oil and vinegar to a serving bowl, and stir well.
• When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.
• When rice is cooked, stir in and season with pepper.

SALADE NIçOISE

Steps:

• To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
• Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
• Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
• Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.

SALAD NICOISE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
• In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

PEDESTRIAN SALAD NICOISE

Steps:

• Cook rice in 3 3/4 cups water. (Bring rice and water to a boil, cover and reduce to minimum for 20 minutes).
• Let rice cool completely.
• Mix red wine vinigar, olive oil, and dijon in a jar and shake well to emulsify.
• Open cans of tuna and drain
• Add all ingredients together in a big bowl, season with salt & pepper to taste.
• Chill in thr fridge or eat right away.
• I always douse some extra vinigar over my own serving.
• Eat as a main dish or as a side. Tastes better the next day!