FRENCH RICE SALAD TRIO
When it comes to French salads, rice salads hold a special place on the table. 
When it comes to French salads, rice salads hold a special place on the table. They’re hearty enough to stand as a meal yet light and refreshing enough for summer picnics or quick lunches. Escoffier’s rule of thumb is simple: half the weight of your salad should be rice, and the other half should be the garnish. With that in mind, here are three classic examples taken from his guide culinaire — Catalane, Provençale, and Nantaise — each showing off a different regional flair.
Salad Catalane (Catalan Rice Salad)
Serves: 4 | Prep: 25 minutes | Cook: 25 minutes
INGREDIENTS
200 g (7 oz) long-grain rice, cooked and cooled
3 roasted long red peppers, peeled and roughly chopped
2 white onions, roasted diced into large cubes
4 anchovy fillets, chopped
3 tbsp (45 ml) sunflower oil
1 tbsp (15 ml) red wine vinegar
Pinch of salt
Pinch of black pepper
MISE EN PLACE
Cook and cool the rice. Roast peppers and onions at 240°C (465°F) until charred, then peel and chop the pepper and dice onion into large cubes. Prepare dressing by whisking oil, vinegar, salt and pepper.
METHOD
Start by dressing the rice with the sunflower oil and vinegar so each grain is lightly coated. Fold in the roasted peppers and onion, mixing gently to keep the cubes intact. If using, stir in the anchovies for that little salty punch. Taste and adjust with extra vinegar or seasoning if needed. Serve slightly chilled or at room temperature for the best flavor.
Tips
• If roasting peppers feels like too much work, a good jar of piquillo peppers in brine works perfectly.
Salade Provençale (Provençal Rice Salad)
Serves: 4 | Prep: 30 minutes | Cook: 20 minutes
INGREDIENTS
200 g (7 oz) long-grain rice, cooked and cooled
100 g (5 oz) tomatoes, peeled, seeded and diced
100 g (3.5 oz) aubergine (eggplant), diced and sautéed in olive oil
1 garlic clove, finely chopped
3 tbsp (30 ml) olive oil
5 anchovies filet (out of tin)
1 tbsp (15 ml) red wine vinegar
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Pinch of salt
Pinch of black pepper
MISE EN PLACE
Cook and cool the rice. Peel and dice tomatoes (concassé). Dice aubergine then. Chop the parsley and chives. Prepare vinaigrette with olive oil, vinegar, salt and pepper.
METHOD
Begin by sautéing the tomatoes with garlic in olive oil for a few seconds — just enough to release their juices without turning to mush. Follow by sauté the cubed aubergine briefly in olive oil for a about 2 to 3 minutes with salt and pepper. Set aside and let cool. In a large bowl, combine the rice with vinaigrette, then fold in the sauté tomatoes, aubergine, parsley and chives. Mix gently until everything is well combined. Decorate with anchovies on top. Serve with extra herbs sprinkled over the top.
Variation
• For an even more southern touch, add a few black olives or capers.
Salade Provençale (Provençal Rice Salad)
Serves: 4 | Prep: 25 minutes | Cook: 10 minutes
INGREDIENTS
200 g (7 oz) long-grain rice, cooked and cooled
100 grams tuna
1 or two boiled eggs, peeled and quartered
100 g (3.5 oz) cherry tomatoes, halved
3 tbsp (45 ml) mayonnaise (homemade if possible)
1 tsp white or red wine vinegar
2 tbsp mixed fresh herbs (parsley, chives, tarragon), chopped
Pinch of salt
Pinch of black pepper
MISE EN PLACE
Cook and cool the rice. Boil eggs for 9 minutes, then cool, peel and quarter. Halve cherry tomatoes and chop the herbs. Make mayonnaise or use good-quality store-bought.
METHOD
Start by mixing the rice with mayonnaise and a touch of vinegar to give it some zing. Flake in the tuna and stir gently. Add tomatoes and herbs, folding everything together without breaking up the grains too much. Adust the acidity with some vinegar then mix in the egg quarters. Stir in the herbs just before serving.