Spicy Rice Salad

1. Bring 3 liters of water to a boil. Add long grain rice and 1 tsp salt, add saffron and bring to a boil, stirring once. Turn down the heat and simmer for 20 minutes. Drain the long grain rice in a sieve and cool.

Blanch the peas in boiling salted water for 2-3 minutes, then rinse and drain. Cut peppers in half, remove flower stalks and core. Rinse the peppers. Then cut the peppers first into narrow strips, then dice. Rinse apple well, cut into quarters, remove core and dice flesh. Sprinkle with juice of one lemon to prevent the apple from discoloring. Dice the tongue and mix it into the long grain rice together with the other prepared ingredients.

Mix the vinegar, Tabasco, pepper, soy sauce and oil into a marinade, perhaps seasoning with a little salt. Pour the marinade over the lettuce. Mix well and let it sit for a while.

4. rinse the chives, shake dry and cut into fine rolls. Rinse the lettuce leaves, shake them dry and spread them on a baking dish or plate. Put the rice salad on the lettuce leaves form, sprinkle chives. Peel the eggs, cut them into eighths and garnish the lettuce with them.

Tip: Use your favorite ham – then your dish tastes twice as good!

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