Meals and Courses

  • 120 g (4 oz) long-grain rice
  • 3 large chicory heads
  • 12 black olives
  • grated rind of 1 unwaxed orange
  • 2 teaspoons lemon juice
  • 3 tablespoons crème fraîche
  • salt and pepper

Cook the rice creole-style for 15 minutes in plenty of boiling water (see page 12). The rice should be cooked but still retain some bite. Drain it into a sieve and stop the cooking by rinsing under cold running water. Drain well and leave to cool.

Wash the chicory heads and dry them in a clean cloth, then chop finely.

Arrange the rice and chicory in a large salad dish. Add the olives and grated orange rind.

Place the lemon juice and crème fraîche in a bowl. Sprinkle with salt and pepper to taste, then whisk rapidly. Drizzle the creamy sauce over the salad just before serving.

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