Canaille - salad with rice, tomatoes, asparagus and banana

Name: Canaille - salad with rice, tomatoes, asparagus and banana
Prep time: 15 min
Total time: 15 min

February 11, 2010

Prep 15 min Total 15 min

Canaille is French for mob or dog dog. But I do not know any mob that is eating rice salad with banana and asparagus? It sounds like a weird mix, but it actually tastes really good and mild.

Canaille salad with cream fraiche © kvalifood.com

Ingredients

4 tomatoes in wedges, deseeded
100–200 g asparagus in small pieces, from canned, or cooked for 3-6 min.
1 small onions in thin slices
2 bananas in slices
300 g cooked rice, cold (about 2 dl dry)
1 stem of celery in julienne
1-2 dl creme fraiche

Directions

Cook the rice in lightly salted water and let it cool completely — preferably from the day before.

Cut the tomatoes into wedges and remove the seeds. Cut the asparagus into smaller pieces — use canned asparagus as is, or cook fresh for 3–6 minutes in lightly salted water and let them cool. Cut the onion into thin slices and the celery into julienne.

Peel the bananas and slice them just before serving so they don’t turn brown.

Mix the rice, tomatoes, asparagus, onion, celery and bananas in a bowl. Pour the creme fraiche over and fold everything together gently. Season with salt and pepper and serve immediately.