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.
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
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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