Cold Rice Salad

Rice is an extremely versatile grain. One of the more unusual ways of using rice is in a cold salad.


When making the salad, I like to use an Italian style rice. Italian rice is usually a short grain variety of rice, as seen below.

Now, I normally steam my rice. Italians, on the other hand, think rice is pasta and for this reason, they tend to boil their rice.


When preparing rice, using the boiling method, fill a pot with water and season it generously with salt. I also like to add a few drops of olive oil to the mix, as I would with preparing water for pasta.


Bring the liquid to a boil and add the rice. Gently stir intermittently throughout the cooking process.


Rice normally takes about 15 minutes to steam. However, I find that when boiling rice it takes a couple of minutes longer. Just check the rice at around the 15-minute mark to see how much more time it requires.


Italian style rice, as you can see below, is extremely starchy.

Simply drain the water from the rice using a colander. Once drained, run cold water over the rice to stop the cooking process. (This is a cold rice salad. So, you want your rice to be cold.)

Now that you have your cold rice prepared, it is now time to add the other ingredients.

Sliced green olives are a must.

Cooked vegetables also go well. I had some cooked green peas and butternut squash ready, so in it went! Other cooked vegetables also work great. Some ideas can include:
- roasted peppers
- sautéed onions
- cooked mushrooms
- roasted garlic
- steamed/boiled corn
- grilled zucchini


For the protein, I had some left over to tilapia. Under normal circumstances, I would use canned tuna. (Either the "in-oil" or "in-water" varieties work just fine.)

I also like to add fresh vegetables to the mix, for a crunch. I checked my refrigerator and I had some radishes and celery. Other fresh vegetables you could use could include:

- carrots

- bell peppers

- green onions

- fennel

Once you have all of your ingredients in the bowl, it will be time to add the seasonings.

I like to use oregano and dried chili flakes. (The chili flakes can be omitted.) Fresh parsley or cilantro could also be added very easily, instead of oregano. Given that this dish is a salad, I like to dress it with extra virgin olive oil and lemon juice.

Mix up all of the ingredients and you will have a fresh cold rice salad to use as an amazing side dish to any main course.

As this is a cold salad, you can prepare it well in advance. The flavours will actually intensify the longer it sits!

Salade Niçoise

Salade Niçoise is a specialty dish from the Côte d'Azur, France, and is made in the style of the people from Nice. The dish can be made in advance or on the spot. It is basically an assembly of different ingredients. This salad is usually leafless, but I have seen versions that use lettuce. That being said, there are many variations on the recipe. Here is my take on the classic.

You will require tinned tuna in olive oil. Make sure to buy the type that is in olive oil and not in any other type of oil, e.g. sunflower or vegetable oil. You want the real thing.

Next comes anchovies. Again, use the type found in olive oil. Southern French dishes are all about the olive oil!

I like to use boiled potatoes that are cut into cubes. I usually cook them in lightly salted water and leave the skins on.

Hard-boiled eggs are also another requirement. For some variation, you can use one or two pickled eggs, in addition, to add some complexity of flavour.

You will also require some mustard. I like to use French mustard, as it is a French dish. (Mais, bien sur.) 

Feel free to arrange the ingredients in a mixing bowl. You may decide to mix them together right before serving (so that it looks pretty).

Feel free to add some cooked green beans (haricots verts) or some freshly cut parsley to the mix. I like to use these ingredients when they are in season.


Before mixing the salad ingredients together, make sure to add some freshly squeezed lemon juice.

Combine the ingredients, so that all of the flavours are incorporated throughout.

What ever you do, don't forget the star ingredient! Niçoise olives.

Note: I have made Salade Niçoise without the use of Niçoise olives, by using black olives instead. (Niçoise olives can often be difficult to find.)

This salad is fantastic any time of the year!

Tilapia avec le fenouil et les oranges sanguines

Fennel and blood oranges are an incredible pair. I often use this duo in salads, but I also cook with them.


Fennel can be bought in bulb form. This vegetable has the crunch and fibrous quality of celery, with a subtle licorice flavour.

All parts of the fennel can be eaten including the bulb, core, stems and leaves. The stems and leaves actually work quite well with this particular recipe, but feel free to use any part of the vegetable.

Wash, cut and arrange some fennel pieces on an aluminium foil-lined baking tray.

Lay some tilapia fillets directly on top of the stems and leaves. Tilapia is a mild flavoured, freshwater fish is available in most supermarkets. I have used both frozen and fresh tilapia for this dish and they both come out wonderfully.

Season the fish with some sea salt, red chili flakes (optional), and a generous amount of olive oil.

Place sliced blood oranges on top of the fillets. If blood oranges are not available, regular oranges will do. (If you do not have any oranges, you may use lemons, but note that you will be making a completely different dish.)


Bake the fish in an oven until the fish is tender and flakes easily.

This dish is quick, flavourful and yummy! I often serve it with basmati rice with peas and a few olives on the side.

Bon appétit!