CookEat Recipe
Egyptian Sardine and Rice Salad
Cold seasoned rice and sardines on lettuce with a light mayonnaise dressing and beet shreds.
Method
Steps
Step 1
For the proposed mayonnaise dressing, whisk ready-to-eat mayonnaise with lemon juice, mustard, water and the dressing's quarter teaspoon black pepper until it lightly coats a spoon. Keep the completed dressing chilled until the dish is assembled.
Step 2
Cool cooked rice rapidly in a shallow container and refrigerate below 4 °C.
Step 3
Season cold rice with grated onion, parsley, chives, salt and the separate quarter teaspoon black pepper; fold in drained sardine pieces.
Step 4
Arrange on crisp lettuce and cover lightly with the proposed mayonnaise dressing. Garnish with beet shreds and serve cold promptly.
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