RICE and corn SALAD 2
Instructions
02039 rice and corn SALAD SERVES 4 PERSONS 250 g of Arborio rice type, 1 container of corn extrafino, 1 tin of crab meat, tomatoes, 2 a leaf of lettuce.
For the sauce: 100 ml of olive oil, the juice of one lemon, 2 tablespoons vinegar, 1 egg yolk, salt, pepper.
PROCEDURE Boil the rice in salted water; put the salmon under cold water and drain well.
Drain the corn from its liquid and rinse thoroughly under running water.
The shredded crab meat and mix it with rice and corn.
Add sliced tomatoes and lettuce into strips.
With a small whisk, beat the egg yolk, then add the oil, vinegar and lemon juice, without doing it emulsify, season with salt and pepper and pour over the rice salad.
Serve.
