Name: Rice Salad Nicoise
Ingredients: 2 c Water; 1 ts Olive oil; 1 ts Salt; 1 c Long-grain rice; 6 oz Marinated artichoke hearts; 2 oz Flat anchovy filets --; Drained; 1 Green pepper -- seeded and; Chopped; 1 Stalk celery -- finely; Chopped; 4 Green onions -- thinly; Sliced; 1/4 c Slivered ripe olives; 1/2 c Cucumber -- peeled and; Chopped; 1 sm Tomato -- seeded and; Chopped; 6 1/2 oz Chunk light tuna -- drained; And flaked; 2 Hard-boiled eggs -- sliced; Butter or Boston lettuce; Leaves; Tomato wedges -- for; Garnish; Garlic Vinaigrette-----; 2 tb Red wine vinegar; 1 1/2 ts Lemon juice; 2 ts Dijon mustard; 1 Clove garlic -- minced

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Vegetables	California	Side, Dishes	8	Servings

INGREDIENTS

2	c	Water
1	ts	Olive oil
1	ts	Salt
1	c	Long-grain rice
6	oz	Marinated artichoke hearts
2	oz	Flat anchovy filets —
		Drained
1		Green pepper — seeded and
		Chopped
1		Stalk celery — finely
		Chopped
4		Green onions — thinly
		Sliced
1/4	c	Slivered ripe olives
1/2	c	Cucumber — peeled and
		Chopped
1	sm	Tomato — seeded and
		Chopped
6 1/2	oz	Chunk light tuna — drained
		And flaked
2		Hard-boiled eggs — sliced
		Butter or Boston lettuce
		Leaves
		Tomato wedges — for
		Garnish
		Garlic Vinaigrette—–
2	tb	Red wine vinegar
1 1/2	ts	Lemon juice
2	ts	Dijon mustard
1		Clove garlic — minced
1/4	ts	Salt
1	ds	Coarsely ground pepper
2	tb	Olive oil
1/3	c	Vegetable oil
1	tb	Chopped parsley

INSTRUCTIONS

1. In a medium saucepan, combine the water, oil, and salt; bring to a boil.
Gradually add rice. Cover, reduce heat, and simmer until rice is just
tender (20 to 25 minutes). Lightly mix in artichoke hearts (with their
marinade). Transfer to a large bowl, cover, and refrigerate until cool.
2. Reserve about 5 anchovy fillets for garnish. Chop remaining anchovies
and add to rice with pepper, celery, onions, olives, cucumber, tomato,
tuna, and eggs. Add Garlic Vinaigrette and mix lightly. Cover and
refrigerate at least 2 hours to blend flavors.
3. Serve in a bowl lined with lettuce. Garnish with tomato wedges and
reserved anchovies.
Garlic Vinaigrette: In a medium bowl, mix vinegar, lemon juice, mustard,
garlic, salt, and pepper. Using a whisk or fork, gradually blend in oils,
mixing until well blended and slightly thickened. Stir in parsley.
Makes 1/2 cup.
Recipe By     : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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