We went to a flapper party this week-end on Governor Island – meaning everybody is dressed up as in the 1920’s.
While meeting with friends, we brought our food & blankets.
Our added value to this delicious pic-nic was:
– 1 piece of this delicious saucisson that I got directly from France – god I had forgotten how good saucisson was and I am so glad I could take some back from France!
– rice salad with tomatoes/orange sweet pepper/cucumber/avocado/hard boiled egg
Fresh rice salad & veggies
In a bowl mix the tomatoes, cucumber, sweet pepper, avocado chopped in small pieces.
Once the rice is cooked, put it under cold water to cool it down.
Put one egg in boiling water for 10 minutes. Once it is cooked, put under cold water as well to cool it down. Peel, remove the membrane and chop in small pieces.
Add the rice and the hard boiled egg chopped to the mix.
Prepare the vinaigrette: mix half a tea spoon of mustard with 1 teaspoon of balsamic vinegar. Add salt and pepper. Add olive oil while mixing energetically at the same time (2-3 tablespoon).
Add the vinaigrette at the last minute before serving/eating.
If you prepare this in advance, the trick to avoid the avocado turning black is to add lemon juice on it when you add it in the salad. This is working pretty well for a few hours.
Another trick is to leave the avocado pit in the salad and remove it at the last minute. It used this trick this time and it worked well, the avocado was not brown at all!
For dessert, I had raspberry cookies that I brought back from France.
I used to have these when I was a kid and they are my favorites!