Prep 15 mins
Cook 0 mins
This comes from a community cookbook put out by the American Hospital of Paris. I have posted this for a request. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more.
- 946.36 ml cooked white rice
- 4 ripe tomatoes, sliced (farm fresh)
- 236.59 ml celery, diced
- 236.59 ml pitted black olives (good quality)
- 2 bananas, sliced
- 1 green bell pepper, diced
- 170.09 g can crabmeat or 170.09 g can tuna or 170.09 g can canned chicken, drained and flaked
- 44.37 ml sunflower oil or 44.37 ml light olive oil
- 14.79-29.58 ml white wine vinegar or 14.79-29.58 ml tarragon vinegar or 14.79-29.58 ml champagne vinegar
- 1 lemon, juice of, to taste
- salt, to taste
- pepper, to taste
- Dijon mustard, to taste
- Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
- Mix the dressing ingredients with a whisk, seasoning well to taste.
- Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
- Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
- Serve immediately.
Very interesting salad that makes great use out of leftovers! In place of the canned tuna/crabmeat I used some leftover chicken and really thought the bananas were an interesting addition. I think next time I'll try snow peas instead (or in addition to) the celery or green pepper and pimentos or red bell pepper would be so pretty in this unusual salad. Thanks for sharing!