Gigi's Rice Salad Niçoise
1 cup raw rice
1/2 cup olive oil
2 tablespoons vinegar
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 can good-quality oil-packed tuna,
drained, coarsely flaked
6 anchovies, chopped
3 stalks celery, cut into crescents
6 green onions cut into 1-inch pieces
1 red bell pepper, cut into strips
1 cup cut green beans
1 cup sliced ripe olives
3 tomatoes, cut into wedges
3 hard-cooked eggs, sliced
Lettuce leaves
Cook rice according to package directions.
Combine oil, vinegar,
basil, salt, pepper and garlic. Toss dressing
into hot
rice. Cover and refrigerate for at
least 1 hour.
Line large platter with lettuce leaves. Toss the remaining ingredients
into
the rice mixture and serve. Serves 4.
La (Vraie) Salade Niçoise
