Rice Salad Niçoise
I own a cookbook called The French Revolution, one of many cookbooks written by Michel Roux, Jr., published in 2019. As the back book cover states, “The French Revolution celebrates a true revision of the very best classics.”
Everyone most likely has heard of the French Roux family – specifically the brothers Michel and Albert, who were from France but moved to London and opened the well known La Gavroche. Two Michelin stars quickly followed.
Graduates from the kitchens of Le Gavroche include Marco Pierre White, Gordon Ramsay, Marcus Wareing, and just about every other chef you’ve ever heard of, including, of course, Albert’s son, Michel Roux Jr, and Michel’s son, Alain. Michel Jr. still runs La Gavroche since he taking over in 1991, and maintains the two stars. He has also written a “memoir-cum-recipes” called A Life in the Kitchen, revealing his time growing up amongst chefs and in restaurants.
I like the chef’s approach in this cookbook to make French food simpler and maybe less intimidating. But anyone who’s cooked French food knows that there are many similarities with it and say, Italian food. Many recipes are quite simple, relying of course on the quality of the ingredients. Steamed asparagus with a vinaigrette is not a scary recipe, but your asparagus better be very perfectly fresh!
The recipe I chose to make is a simple recipe, with fun flavors à la Niçoise. Think of a salade Niçoise – tuna, olives, capers, anchovies, and so forth.
Rice Salad Niçoise
200g / 7 ounces long-grain rice
2 red bell peppers, cut in half
6 tablespoons olive oil
2 tablespoons red wine vinegar
4 salted anchovies, chopped
1 tablespoon capers
300g / 11 ounces canned tuna in oil, drained, flaked
100g / 3 1/2 ounces pitted olives, green and black roughly chopped
2 spring onions, thinly sliced
100g / 3 1/2 ounces baby spinach leaves, washed
Salt
Freshly ground pepper
Put the rice in a pan with plenty of water. Add salt, then bring to a boil and cook the rice for 25 minutes or until tender. Drain the rice well and spread it out on a plate so it cools quickly.
Put the peppers, skin side up, under a hot grill until blackened and charred. Leave them to cool, then peel off the skins and cut the flesh into thin strips. Discard the seeds and any white membrane.
Whisk the oil, vinegar, anchovies and capers together to make a dressing. Season with pepper and a little salt.
Put the rice in a serving dish and add the flaked tuna, pepper strips, olives, spring onions and spinach leaves.
Add the dressing just before serving and toss.
The salad is delicious. A hard-boiled egg would be a great addition.
I added extra green onion to the vinaigrette.
This looks divine, all favorite flavors including that simple vinaigrette with all the best. Looks like a lovely book Mimi!
Thank you Dorothy! It was a great salad.
Now this is one delicious bite. The capers and anchovies that that dressing simply delicious. Our neighbor makes homemade red wine vinegar aged in an oak barrel and we we were lucky to get a bottle. Can’t wait to try your recipe.
Oh yum. I bet that’s good!
What a perfect salad for summer. This looks delicious Mimi, thank you for the addition of the rice and the introduction to the books.
You are so welcome! This was delicious.
I really enjoyed the flavors in this salad.
Great idea!!!
Michel Roux, Jr is one of my favourite chef’s to watch on the TV. He’s just so genuine and really seems to love what he’s doing. I know this recipe is going to be amazing!
I’ve never seen a video of him. I’ll have to check that out!
I have had a rice salad recipe for years that I take to potluck dinners. I think this will be my new go to dish.
Oh nice! It’s very tasty.
This looks like a great salad–I’ll have to add this to my “to try” list! :)
I imagine you have a long list like I do!
tuna, capsicum, olives? All so tasty. and i do love some rice so this is a winner for me Mimi.
As for me too! Great flavors and textures.
A beautiful recipe and a nice twist on the traditional. This is perfect for us as I always have rice in the house but not often potatoes. Can’t wait to try this over the summer!
You’ll love it! I still love the original, of course…
This Rice Salad Niçoise recipe from Chef Mimi Blog sounds absolutely amazing! The harmonious blend of flavors and textures in this salad is truly delightful. The presentation is stunning, with vibrant colors from the fresh vegetables, eggs, and tuna beautifully arranged on a bed of flavorful rice. The preparation process seems to be a culinary adventure, as each ingredient is carefully selected and combined to create a satisfying and refreshing dish. It’s a recipe that captures the essence of the Mediterranean and is sure to impress both your taste buds and guests alike!
Well thank you! This is certainly a wonderful comment!
Thanks, Carrie. I really enjoyed this.
Capers, olives, anchovies – hard to say no to a salad that has all my favorite ingredients in it! :)
I agree with you completely!
Exactly! It was delicious.
That’s exactly right!!!
I must say this looks absolutely delicious! I love how you’ve simplified French cuisine while still capturing those vibrant flavors. The combination of tuna, olives, capers, and anchovies sounds fantastic.
Thanks, Raymund. The salad was delicious!
This looks *so* delicious! And familiar. If you used more rice and less other stuff, and mixed it all together this could easily be an “insalata di riso”.
You are so right!!!
Exactly. Perfect for a summer picnic!
Oh funny! I love wooden things! Especially olive wood.