Step by step recipe:
- 6 min.Lightly dry roast 100 g pine nuts in a pan.
- 10 min.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.
- 15 min.Hard boil 2 eggs. When cooled, shell and chop roughly.
- 5 min.Tip all the ingredients into a bowl, add 200 g cooked rice, 150 g Rémoulade dressing, a few chopped herbs and mix thoroughly.
- Your salad is ready.
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.