|Shallots||2 , chopped|
|Chopped fresh parsley||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Red wine vinegar||3 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Hard boiled egg||1 , chopped|
|Whipped cream||1 Tablespoon|
|Tomatoes||3 , cored and quartered|
|Green peppers||2 , sliced in julienne|
|Red onion||1⁄2 , sliced in rings|
|Cooked white rice||1 Cup (16 tbs)|
Place shallots and parsley in bowl. Add mustard, garlic and vinegar; mix well. Season with salt and pepper.
Add oil in thin stream, mixing constantly with whisk.
Add chopped hard-boiled egg and mix. Incorporate whipped cream.
Place vegetables and rice in large bowl. Mix to combine and season to taste.
Add vinaigrette, mix well and serve.