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Nicoise salad

Courtesy of Catherine Perot


  • 7 cups of cooled cooked rice
  • 4 tbsp. first pressing green olive oil
  • 1 C. 1/2 teaspoon Dijon mustard
  • 1 C. tablespoon soy sauce
  • 1 C. mayonnaise
  • 1 pinch of dried Provence herbs

Add to taste: finely chopped garlic, salt, pepper, cucumbers, corn, peppers, peppers, tomatoes, black olives, green olives.

Your choice: Anchovies, chicken, tuna, hard-boiled eggs.


  1. In a small bowl, combine the olive oil, soy sauce, Dijon mustard, mayonnaise and Herbes de Provence.
  2. Whisk with a small whisk manually.
  3. In a large bowl, put the rice and arrange the other foods. Reserve some vegetables for the final presentation.
  4. Add the mixture to the ingredients and mix.
  5. Decorate with the reserved vegetables.

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