That’s what Mom and I called it, this light, delicious midday meal in Saint-Émilion, France. It’s a wonderful light supper in warm months and a good lunch in any season. To make this salad into a movable feast, serve with French ham, sausage, or pâté, cheese, and a baguette. Oh, and plenty of Saint-Émilion wine.

　　

Ingredients

4 servings

　　Coarse salt

　　3/4 cup long-grain rice

　　1 green apple, peeled and quartered, cored, and finely diced

　　1/2 small red or green bell pepper, cored, seeded, and finely chopped

　　1/4 medium red onion, minced

　　6 young radishes—not so red—finely chopped

　　2 tablespoons plus about 2 teaspoons fresh lemon juice (eyeball the amounts)

　　2 tablespoons white wine vinegar (eyeball it)

　　1 garlic clove, chopped

　　1 teaspoon Dijon mustard

　　Coarse black pepper

　　1/4 cup extra-virgin olive oil (EVOO)

　　3 slices toasting bread

　　Softened unsalted butter, to spread on the toast

　　1 small head of red leaf lettuce, chopped

　　1 small head of green leaf lettuce, chopped

　　1 head of frisée, trimmed and separated

　　

Step 1

Heat 1 1/3 cups water in a small pot. When it comes to a boil, salt it and add the rice. Cover and reduce to a simmer and cook the rice for 18 minutes, or until just tender, with a bite remaining. Remove the lid and fluff the rice, then spread it on a rimmed cookie sheet to quick-cool. Heads up: This meal is a great use for cold leftover rice as well.

　　

Step 2

While the rice cooks, combine the apples, bell peppers, onions, and radishes in a small bowl, adding them to it as you chop. Dress them with about 2 tablespoons of the fresh lemon juice and lightly toss the crunchy mixture with your fingertips.

　　

Step 3

In a blender, combine the remaining 2 teaspoons of lemon juice, the white wine vinegar, the chopped garlic, mustard, and some salt and pepper. Turn the blender on the “puree” setting and stream in the EVOO through the top. When the dressing emulsifies and is smooth, stop.

　　

Step 4

Toast the bread lightly in a toaster, and let it pop up. Let the bread stand for 5 minutes, then lightly toast it again. The bread should be dry yet remain quite pale. Lightly butter the bread and cut it into tiny cubes.

　　

Step 5

Arrange the lettuces on a large platter. Scatter the frisée like lace across the lettuce. Scatter the cool rice across the salad and top with the crunchy apple mixture. Drizzle the dressing in a slow, even stream back and forth all over the salad. Serve the homemade baby croutons at the table to top and toss as you eat.

　　Rachael Ray 365: No Repeats