Print

Kale Wild Rice Salad with Savory Blood Orange Vinaigrette Recipe:

4 - 8 Servings

Ingredients

  • 1 Recipe Wild Rice - recipe below
  • 1 Recipe Savory Blood Orange Vinaigrette - recipe below
  • 1 Head of Kale or 7 Cups Chopped I used lacinato kale
  • 1 Cup Manchego Cheese - finely shredded
  • 3/4 Cup Sliced Radishes - thinly sliced
  • 1 Orange Bell Pepper - cut into strips or diced
  • 1/2 Cup Carrot - shredded
  • 1/2 Cup Red Cabbage - minced
  • 1/2 Cup Green Garlic or green onion if you can't find it - minced
  • 1/4 Cup Fresh Tarragon optional but oh so good
  • 1 Tablespoon Extra Virgin Olive Oil

Wild Rice

  • 1 Cup Wild Rice
  • 2 1/4 Cup Filtered Water
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Clove Garlic optional
  • 1 Unsalted Bouillon Cube optional
  • 1/2 Teaspoon Sea Salt

Vinaigrette

  • 1/2 Cup + 2 Tablespoons Blood Orange - fresh squeezed
  • 1/2 Teaspoon Blood Orange Zest
  • 1 about 2 tablespoons Shallots - minced
  • 1 Cloves Garlic - minced
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Champagne Vinegar
  • 1 Tablespoon Sherry Vinegar
  • 1 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Sea Salt - or to taste
  • Dash Black Pepper

Garnish

  • Sliced Almonds
  • Micro Sprouts of your choice I used kale sprouts

Instructions

Wild Rice

  1. Make sure you rinse well before you cook to remove any particles.
  2. Bring water, garlic, bouillon and salt to a boil then add the rice, cover and turn the heat to in-between low and medium-low.
  3. Cook for 50 – 60 minutes or until rice has split open.
  4. Every stove cooks differently so if you still have some water left just drain it.

Vinaigrette

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

Salad

  1. Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves then chop into thin strips.
  2. Put the kale in a large bowl with the olive oil and massage the oil into the kale then add the rice and dressing and mix together.
  3. You can either completely cool the rice or add it warm. (I like it slightly warm)
  4. Add the cheese, radishes, bell pepper, carrots, cabbage, garlic greens and tarragon to the bowl to the kale and mix together.
  5. Top individual salads with the almonds, micro sprouts and vinaigrette.

Recipe Notes

Unlike other rice, it is ok to take the lid off to check if the water is gone, just put the lid back on. Some people add 3 cups of water then drain after. Vinaigrette