Crunchy salad


Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
126K 1 23 4.7
Grade this recipe:

Last modified on: April 3rd 2011

Keywords for this recipe:SaladCrunchy vegetablesToasted pine nutsRemoulade sauce
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
30 min.6 min.36 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 6 min.
Crunchy salad : Photo of step #1
Lightly dry roast 100 g pine nuts in a pan.

Stage 2 - 10 min.
Crunchy salad : Photo of step #2
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.

Stage 3 - 15 min.
Crunchy salad : Photo of step #3
Hard boil 2 eggs. When cooled, shell and chop roughly.

Stage 4 - 5 min.
Crunchy salad : Photo of step #4
Tip all the ingredients into a bowl, add 200 g cooked rice, 150 g Rémoulade dressing, a few chopped herbs and mix thoroughly.

Stage 5
Crunchy salad : Photo of step #5
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.
Keeping
A few hours in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,461 Kcal or 6,117 Kj33 gr42 gr129 gr
73 %13 %4 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
162 Kcal or 678 Kj4 gr5 gr14 gr
8 %1 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
365 Kcal or 1,528 Kj8 gr11 gr32 gr
18 %3 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 5.59 €
  • Per person : 1.40 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Cooked riceCooked rice: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Grilled fillet of salmon with corn-salad cream, Rice à l'italienne, Gratin of chicken with rice and sautéed mushrooms, Seared tuna with lemon and lime, ... All
RadishesRadishes: You can check-out other recipes which use it, like for example: Crunchy verrines, Salade Niçoise, Creamy Winter Vegetable Soup, Baby courgette salad, Cauliflower and chickpea salad, ... All
Rémoulade dressingRémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Gribouille dressing, Spring radish and avocado salad, Celeriac Rémoulade , Bistro-style red endive salad, Bistro sandwich, ... All
Pine nutsPine nuts: You can check-out other recipes which use it, like for example: Pesto, Spinach and ricotta ravioli, Chocolate mendiants, ... All
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
238K3.9 46 min. February 21th 2011
Surprise bread
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
615K 84.5 6 hours 24 min. December 27th 2020
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
271K5 54 min. February 21th 2011
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
275K4.6 58 min. October 13th 2010
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
122K4.8 2 hours 35 min. December 5th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 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.

    Delicious!
    Posted by Kent july 4th 2012 at 19:10 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page