parsley and the chopped chives.
RICE SALAD WITH SUMMER VEGETABLES
MAKES 6 SERVINGS
The secret of a good rice salad is to use freshly cooked rice and toss it with oil while it is hot. This coats the cooling grains and keeps them separate and fluffy. Line the salad bowl with salad greens, if you like. This is a good summer accompaniment to broiled or grilled meat and poultry.
4½ cups freshly cooked long-grain white rice
3 tablespoons olive oil
¾ cup finely chopped scallions (white and green parts) or red onion
½ cup peeled, seeded, and diced cucumber
½ cup seeded and diced green or red bell pepper
½ cup peeled, seeded, and chopped tomato
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
½ to ¾ cup Basic Vinaigrette Sauce
Kosher salt and freshly ground black pepper
The minute the rice is drained, put it into a bowl; add the oil, and toss well with two forks until the grains are completely coated. Cool the rice at room temperature.
Mix in the chopped scallions, cucumber, bell pepper, tomato, parsley, and basil. Add vinaigrette to taste, according to how moist you like your rice salad—it should be well coated but not soggy. Toss lightly with two forks. Season with salt and pepper.
WHITE BEAN AND TUNA SALAD
MAKES 6 SERVINGS
A delicious summer salad for a buffet or a luncheon main dish that may be made either with cooked white beans or canned Italian cannellini beans, which can be found in any supermarket.
For the Dressing
¼ cup red wine vinegar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
For the Salad
Three 20-ounce cans cannellini beans (about 6 cups)
1 cup finely chopped yellow onion
Two 6-ounce cans solid white albacore tuna, drained and flaked
1 tablespoon chopped fresh basil
¼ cup finely chopped fresh flat-leaf parsley
Additional oil and vinegar, if necessary
To prepare the dressing: In a small bowl whisk together the vinegar, basil, and salt and pepper. Then whisk in the olive oil.
To assemble the salad: Drain the beans through a colander and rinse them well under cold running water to get rid of the thick, gummy liquid that clings to them. Shake well to free of excess water, then put the beans into a serving bowl or dish. Pour the dressing over the beans, letting it run through to coat them, then toss very lightly to distribute the dressing—don’t toss too much or the beans will break up. Put the onion and tuna on top of the beans. Sprinkle with the basil and parsley. Just before serving, add a little more oil and vinegar, if the salad seems to need it, and toss lightly to combine ingredients.
VARIATIONS
• Add ½ cup small black olives and 6 chopped anchovy fillets with the onion and tuna.
• Use canned salmon, or boneless skinless canned sardines instead of tuna.
• Omit the tuna. Serve the bean salad in tomato shells, as a first course. To prepare the shells, slice off about ½ inch of the top, scoop out the seeds and pulp, and turn the hollow shells upside down to drain.
GREASED PIG SALAD
MAKES 1 SALAD
This is really a BLT sandwich without the benefit of bread. It was discovered at a small soul food restaurant in Montmartre run by Americans and had become a popular hors d’oeuvre with the French.
Crisp leaves of Boston, romaine, or Bibb lettuce
Slices of really ripe tomatoes
A slice of red onion (optional)
3 or 4 slices of cooked crisp bacon
Mayonnaise
Arrange a few crisp leaves of lettuce on a plate. Top with the tomato slices and maybe a slice of red onion. At the last minute add the hot bacon. Serve with mayonnaise.
HEARTY BEEF SALAD
MAKES 6 SERVINGS
This beef salad is served as a first course in France, but I find it very satisfactory as a buffet, luncheon, or supper dish.
For the Salad:
Mixed salad greens, for the serving platter
3 cups lean boiled or pot-roasted beef, sliced and then cut into 1-inch squares
2 cups boiled and sliced new potatoes (see
RICE SALAD WITH SUMMER VEGETABLES
MAKES 6 SERVINGS
The secret of a good rice salad is to use freshly cooked rice and toss it with oil while it is hot. This coats the cooling grains and keeps them separate and fluffy. Line the salad bowl with salad greens, if you like. This is a good summer accompaniment to broiled or grilled meat and poultry.
4½ cups freshly cooked long-grain white rice
3 tablespoons olive oil
¾ cup finely chopped scallions (white and green parts) or red onion
½ cup peeled, seeded, and diced cucumber
½ cup seeded and diced green or red bell pepper
½ cup peeled, seeded, and chopped tomato
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
½ to ¾ cup Basic Vinaigrette Sauce
Kosher salt and freshly ground black pepper
The minute the rice is drained, put it into a bowl; add the oil, and toss well with two forks until the grains are completely coated. Cool the rice at room temperature.
Mix in the chopped scallions, cucumber, bell pepper, tomato, parsley, and basil. Add vinaigrette to taste, according to how moist you like your rice salad—it should be well coated but not soggy. Toss lightly with two forks. Season with salt and pepper.
WHITE BEAN AND TUNA SALAD
MAKES 6 SERVINGS
A delicious summer salad for a buffet or a luncheon main dish that may be made either with cooked white beans or canned Italian cannellini beans, which can be found in any supermarket.
For the Dressing
¼ cup red wine vinegar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
For the Salad
Three 20-ounce cans cannellini beans (about 6 cups)
1 cup finely chopped yellow onion
Two 6-ounce cans solid white albacore tuna, drained and flaked
1 tablespoon chopped fresh basil
¼ cup finely chopped fresh flat-leaf parsley
Additional oil and vinegar, if necessary
To prepare the dressing: In a small bowl whisk together the vinegar, basil, and salt and pepper. Then whisk in the olive oil.
To assemble the salad: Drain the beans through a colander and rinse them well under cold running water to get rid of the thick, gummy liquid that clings to them. Shake well to free of excess water, then put the beans into a serving bowl or dish. Pour the dressing over the beans, letting it run through to coat them, then toss very lightly to distribute the dressing—don’t toss too much or the beans will break up. Put the onion and tuna on top of the beans. Sprinkle with the basil and parsley. Just before serving, add a little more oil and vinegar, if the salad seems to need it, and toss lightly to combine ingredients.
VARIATIONS
• Add ½ cup small black olives and 6 chopped anchovy fillets with the onion and tuna.
• Use canned salmon, or boneless skinless canned sardines instead of tuna.
• Omit the tuna. Serve the bean salad in tomato shells, as a first course. To prepare the shells, slice off about ½ inch of the top, scoop out the seeds and pulp, and turn the hollow shells upside down to drain.
GREASED PIG SALAD
MAKES 1 SALAD
This is really a BLT sandwich without the benefit of bread. It was discovered at a small soul food restaurant in Montmartre run by Americans and had become a popular hors d’oeuvre with the French.
Crisp leaves of Boston, romaine, or Bibb lettuce
Slices of really ripe tomatoes
A slice of red onion (optional)
3 or 4 slices of cooked crisp bacon
Mayonnaise
Arrange a few crisp leaves of lettuce on a plate. Top with the tomato slices and maybe a slice of red onion. At the last minute add the hot bacon. Serve with mayonnaise.
HEARTY BEEF SALAD
MAKES 6 SERVINGS
This beef salad is served as a first course in France, but I find it very satisfactory as a buffet, luncheon, or supper dish.
For the Salad:
Mixed salad greens, for the serving platter
3 cups lean boiled or pot-roasted beef, sliced and then cut into 1-inch squares
2 cups boiled and sliced new potatoes (see
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