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Provencal Rice Salad

A meal in itself, serve this with red wine and crusty French bread for a taste of the Mediterranean.

ingredients

serves 4
Dressing
2 - 3 cloves garlic, peeled and crushed
4 anchovy fillets, mashed
1 egg yolk
175 ml (6 fl oz) Vinaigrette
salt and freshly ground pepper
fresh coriander leaves

Ingredients
225 g (8 oz) long grain rice, cooked
8 spring onions, trimmed and sliced
225 g (8 oz) French beans, cooked and coarsely chopped
3 hard-boiled eggs, shelled and quartered
185 g (6 1/2 oz) can tuna, drained and flaked
50 g (2 oz) black olives, stoned

method

Put the rice in a large bowl and toss with a fork to separate the grains. Add the spring onions, French beans, hard-boiled eggs, tuna and olives.

For the dressing, blend or process the garlic, anchovies and egg yolk. With the machine running, pour in the vinaigrette through the feed tube. Process until smooth and emulsified.

Pour the dressing over the rice mixture and toss well. Taste for seasoning, adding more salt and pepper if necessary.

Leave to stand for 20-30 minutes, then spoon into a salad bowl and garnish with the coriander leaves.

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