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Kale Wild Rice Salad with Savory Pomegranate Vinaigrette Recipe:

4 - 6 servings

Ingredients

  • 1 3/4 Cup Cooked Wild Rice - recipe below
  • Savory Pomegranate Vinaigrette - recipe below
  • 1 Head Kale - about 7 cups - thinly chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Small Fennel Bulb - quartered and thinly sliced
  • 1/2 Cup Pecorino Romano - finely shredded and packed
  • 1/2 Cup Sliced Almonds - or to taste
  • 1/2 Cup Pomegranate Seeds - or to taste

Wild Rice

  • 1/2 Cup Wild Rice
  • 1 1/4 Cup Filtered Water
  • 1 1/2 teaspoons Extra Virgin Olive Oil
  • 1 small Clove Garlic
  • 1 Unsalted Bouillon Cube optional
  • 1/4 Teaspoon Sea Salt - or to taste

Savory Pomegranate Vinaigrette

  • 1 Teaspoon Dijon Mustard
  • 1 1/2 Teaspoons Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Champagne Vinegar
  • 1/4 Cup Pomegranate Juice
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic – minced
  • 2 Tablespoons Shallot – minced

Instructions

Rice

  1. Make sure you rinse well before you cook to remove any particles.
  2. Bring water, garlic, bullion and salt to a boil then add the rice, cover and turn the heat to in-between medium-low and low.
  3. Cook between low and medium-low for 50 – 60 minutes or until rice has split open. Every stove cooks differently, so if you still have some water left simply drain it.
  4. * Unlike other rice it is ok to take the lid off to check if the water is gone, just put the lid back on.

Vinaigrette

  1. Add mustard, lemon juice, and salt to a medium bowl and whisk together.
  2. Next whisk in the champagne vinegar, then the pomegranate juice and slowly whisk in the olive oil.
  3. Stir in the garlic and shallots.

Salad

  1. Wash kale and tear off the main rib by holding the end of the stem and sliding off the leaves, wash, dry, then chop into thin strips
  2. Put kale in a large bowl with olive oil and massage the oil I to the kale then add rice and dressing, mix together. (you can either completely cool the rice or add it in warm, I like it slightly warm)
  3. Cut the stalks off of fennel bulb, then cut the bulb in half, then cut out the core.
  4. Slice each half in half and then slice as thin as you can.
  5. Add everything to the bowl and mix together.
  6. Cut pomegranate, remove seeds and either mix into the salad or sprinkle on top of individual salads.