Step by step recipe:
Lightly dry roast 100 g pine nuts in a pan.
Cut 150 g radishes into thin slices or small dice.
Peel 1 cucumber and cut into small dice.
Note: A mandolin will make both these jobs much easier.
Your salad is ready.
Remarks:I'm sure you will enjoy the contrast between the crunch of the pine nuts and vegetables and the softness of the egg and rice.
You can also add a very finely chopped shallot or small onion.
Last modified on: April 3rd 2011
Your comments or questions on this recipe:
I've made this recipe twice and both times it was a great hit!
I did however half the amount of oil for the remoulade dressing and doubled the other ingredients.
Comment #1 posted on july 4th 2012 at 19:10 by Kent.