Add one volume of our long white rice to five volumes of boiling salted water.
Cook covered over medium heat for 10 to 12 minutes.
Drain.
Mix Dijon mustard (or whole grain mustard), apple cider vinegar, olive oil, Camargue PGI salt, and ground white pepper.
Slice the hard-boiled eggs.
Finely slice the green bell pepper and spring onions.
Use fresh tomatoes, tuna, anchovies, and black olives for the Mediterranean heart of the salad.
Add marinated artichokes, green beans, and radishes for a crunchy touch.
Assemble all the ingredients on a bed of rice, drizzle with the dressing, and there you have it: a Niçoise salad with rice that combines tradition and creativity, perfect for your balanced lunches!
We use cookies and other trackers to analyze and improve your user experience, measure audience statistics, and allow you to watch videos. For more information, you can consult the "Personal Data Charter".
Cookie management
We use cookies and other trackers to analyze and improve your user experience, measure audience statistics, and allow you to watch videos. For more information, you can consult the "Personal Data Charter".
