serves 4 - 6
125 g (4 oz) 3/8 cup Long-grain rice, soaked in cold water for 30 minutes and drained
Salt and black pepper to taste
75 ml (3 fl oz) 3/8 cup Mayonnaise
1 tsp Dried chervil
1/2 red pepper, pith and seeds removed and and chopped
2 Hard-boiled eggs
1 Small lettuce, separated into leaves
20 cm (8 in) Garlic sausage, cut into 1/2 cm (1/4 in) slices
1. Put the rice into a saucepan. Pour over enough water to cover and add about a teaspoon of salt. Bring to the boil, cover and reduce the heat to low. Simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid is absorbed. Transfer the rice to a large bowl and set aside for 5 minutes.
2. Meanwhile, mix together the seasoning, mayonnaise and chervil. Pour half over the rice and add the red pepper. Using two large spoons, carefullly toss the mixture to blend. Set aside to cool completely.
3. Meanwhile, cut the eggs in half, lengthways. Remove the yolks and add them to the remaining mayonnaise mixture. Mash well, then return the mixture to the egg whites.
4. Arrange the lettuce leaves in a salad bowl. Pile the rice mixture on top and arrange the sausage slices around the edges. Garnish with the filled egg whites and serve the salad at once.