Wild Rice and Lacinato Kale Salad
 

Wild Rice and Lacinato Kale Salad

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The possibilities are endless with this salad and would be delicious with roasted beets, artichokes, tomatoes, or whatever other veggies you have laying around. Leftover wild rice is perfect for this salad.

INGREDIENTS

3 cloves garlic

1/2 cup fresh squeezed lemon juice

1/4 cup extra virgin olive oil

1 bunch lacinato kale

2 carrots, halved and sliced

2 green onions, chopped

6 radishes, halved and sliced

1 cup cooked (and cooled) wild rice

salt and pepper to taste

 

INSTRUCTIONS

Using a mortar and pestle or wood bowl and spoon, grind the garlic with some salt until it forms a paste. Add the garlic to a small bowl or jar. Pour in the lemon juice and whisk in the olive oil. Season with salt and pepper to taste. 

Tear the lacinato leaves from the stems, composting the stems. Roughly chop the leaves and put them in a serving bowl. Drizzle a little bit of olive oil over the lacinato leaves, then massage the oil into the leaves. Massaging the kale might sound like an unnecessary step, but it makes the kale leaves much softer and more enjoyable to eat. Add the carrots, green onions, radishes and cooked wild rice. Toss and drizzle with the dressing. Season with salt and pepper if needed.

  PRINT VERSION

vegetable plate

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