That little sizzle in the pan when the diced ham hits the hot oil — that’s the sound of a good salad. Not a sad diet salad. A real rice salad that sticks to your ribs, crunchy where it needs to be, creamy where it counts.
Ingredients :
- Turkey ham — Get a turkey ham steak if you can find one; otherwise, thick slices work perfectly. The important part: cut it yourself into cubes of a good centimeter, not strips. And above all, grill it — that’s where the dish gets its character.
- Cooked rice — Any cooked rice from the fridge works. Long grain, basmati, even leftover sushi rice. The only rule: fluff it by hand to separate the grains before adding it to the bowl. Compact blocks of rice won’t absorb the rémoulade and result in an unpleasant mushy texture.
- Radishes — Cut them into very thin rounds — two millimeters maximum. A mandoline if you have one, a sharp knife if not. The thinner they are, the lighter and more pleasant the crunch. A radish cut too thick overpowers everything else in the mouth.
- Hard cheese — Comté, Mimolette, or Cantal — the choice matters less than the texture. You need a cheese that doesn’t soften on contact with the sauce. Mimolette brings a slight nutty note and an orange color that visually brightens the dish. Comté is more versatile if you’re undecided.
