This Summer, Serve This Warm, Indian Inspired Nicoise Rice Salad

Salade Nicoise is described as one of the best salad creations ever. This salad was created in the French city of Nice. I am substituting the salad leaves in this salad with curry flavored white basmati rice. It makes for a filling lunch. The essential elements of Nicoise salad are tuna fish, eggs, tomatoes, olives, and beans. The use of white basmati rice flavored with curry powder is a twist I made in this recipe.

Serves: 2


1 Tablespoon olive oil

2 cups cooked white basmati rice

1 teaspoon curry powder

1 teaspoon sea salt

1 cup French-cut beans, preferably frozen and thawed

1 can tuna in olive oil, drained

1/2 cup black olives, pitted, and cut in half

3 boiled eggs, peeled, and cut in half

6 cherry tomatoes OR 1 Roma tomato, quartered

3 anchovy fillets

Mustard vinaigrette

2 Tablespoons olive oil

1 teaspoon Dijon mustard

1 Tablespoon vinegar



In a medium-size non-stick pan over medium heat, add oil and curry powder. Saute for one minute.

Add rice and toss. Cook for a minute. Remove from heat and set aside.

In the same pan, add French-cut beans and cook for 3 minutes. Remove from heat and set aside.

Prepare the vinaigrette.

Before serving, on a medium serving plate, add half the rice.

Add half the remaining ingredients to garnish it alongside rice.

Drizzle with a little bit of the mustard vinaigrette and serve.

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