The inspiration for this composed salad comes from a café near the cathedral in Chartres, France. It’s basically the ingredients of a Salade Niçoise over rice with a garlicky, balsamic vinegar dressing. Feel free to riff on the ingredients. Quantities are approximate.
Salad
8 ounces arugula, baby spinach or mixed baby salad greens
1 cup cooked rice, room temperature
1 6-ounce can albacore or Italian-style tuna (I often use Genova brand, packed in olive oil), drained and separated into small chunks
1 small red onion, finely chopped
3 tablespoons capers
8 ounces small string beans or haricots verts, cooked
8 ounces grape or cherry tomatoes
1 small jar marinated artichoke hearts
handful of Niçoise olives
Dressing
1 small clove garlic, minced
1 tablespoon Dijon mustard
1 1/2 tablespoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
1/4 cup canola oil
In a small bowl, whisk together garlic, mustard, vinegar, salt and pepper. Drizzle in olive oil, then canola oil, a little at a time until mixture emulsifies. Season to taste.
Spread greens over the surface of a large oval platter. Spoon rice over the middle of the greens, leaving a border of greens around the platter. Top rice with tuna. Sprinkle red onion and caper over tuna. Dot rest of salad with string beans, tomatoes, artichoke hearts and olives. Pour as much dressing as desired over salad and serve. Serves 4.
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