Salade à l'Andalouse (Andalusian Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tomatoes
- Sweet peppers
- Rice
- Salted water
- Garlic
- Onion
- Parsley
- Oil
- Vinegar
Instructions
- Cut the tomatoes into small quarters and the sweet peppers into julienne.
- Cook the rice in salted water and keep it well in grains.
- Combine them with a point of crushed garlic and with chopped onion and parsley.
- Season with oil and vinegar.