Eveline Salad

1. 1

   Peel and chop shallot. In stainless saucepan, heat 2 tbsp. oil and glaze shallot with curry for 1 minute. Stir in rice and stir fry for 1 min. Add water and bouillon cube. Cover rice and let simmer for 25 minutes until rice is cooked.

2. 2

   Meanwhile, clean and wash leek and cut into small thin rings. Cut cold cuts into thin strips.

3. 3

   Prepare dressing: stir together lemon juice, honey, mustard, pepper, 6 tbsp. oil.

4. 4

   Wash and cube nectarine and quarter strawberries.

5. 5

   When rice is ready, let cool for 1/2 hour, add leek, cold cuts and vinaigrette (start with 1/2 of the dressing and add to taste). Add fruit and toss in cashews to rice. Stir well and serve on top of iceberg lettuce.

No additional tips available.