by: Max M Rasmussen

Andalouse (Andalusian) - salad with rice, tomato and peppers

A simple salad that is especially good if you have a rest of cooked cold rice from the day before. A hit in my family.

Andalouse salad - Max M Rasmussen


4 servings

  • 4 (10 oz) tomatoes in wedges, deseeded
  • 1 red pepper, roasted, deskinned and cut in julienne
  • 1 cup (3 dl) rice, boiled with 2 cup (5 dl) water and salt, cold
  • 1 medium onion, chopped
  • 1 garlic, finely chopped
  • 1 bunch (1 oz) (40 g) parsley, chopped
  • ½ cup  vinaigrette

Vinaigrette : dressing made with 1 part vinegar / 3 parts oil. You can use lemon instead of vinegar. Salt and pepper. Use plenty of salt.

Potatoes : Use the finest and most waxy sort you can find. As a rule, the small varieties used for caramelized potatoes or asparagus potatoes.

Ingredients before preparation - Max M Rasmussen
Ingredients prepared and sliced - Max M Rasmussen
4 servings of Andalouse - Max M Rasmussen
by: Anonymous

where do the potatoes mentioned fit in? Under Vinaigrette