2 t. grated lemon rind

2 T fresh lemon juice

1 t. Dijon mustard

1/4 c olive oil

1 1/2c long grain rice

1 cup radishes, sliced very thin

1/4 lb green beans trimmed, French or sliced thin and blanched

1/4 c fresh dill

1 hard boiled eggs (chopped)

Directions

In a large bowl, whisk together the lemon rind, lemon juice, mustard and salt/pepper to taste. Add the oil in a stream, whisking and until emulsified.

Boil rice in salted water until tender. Drain. Then rinse under lukewarm water. Drain well.

Add the rice to the dressing, toss and let marinate in a covered bowl for 2 hours. Add radishes, beans, dill, and 1 of the eggs with salt and pepper to taste.

Toss salad well. Sprinkle with the remaining chopped egg and serve.