Rice Salad With Lemon Dressing
|Lemon juice||4 Tablespoon|
|Sunflower oil||3⁄4 Cup (12 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Red pepper||1 , diced small|
|Stalk celery||1 , sliced|
|Cooked shrimp||16 , cut in 3|
|Asparagus||1 Bunch (100 gm), tips cooked and cut in 1 inch lengths|
|Cooked green beans||1⁄4 Pound, cut in 2|
|Chopped parsley||1 Tablespoon, chopped|
Place lemon juice, egg yolk, sugar, paprika, salt and pepper in small bowl.
Whisk together until well incorporated.
Incorporate oil in thin stream while whisking constantly.
Season very well.
Place remaining ingredients in large salad bowl.
Pour in dressing, season and toss well.