As I grew up, and my palate developed, I came to love summer specifically for the variety of salads that fresh summer produce would bring. Nothing beats fresh tomatoes, right off the vine, sliced and tossed with a little olive oil, arugula and salt. Or sliced radishes with chunks of avocado and Bibb lettuce with a citrus vinaigrette. Or fresh corn and mango with red onion and baby spinach.
Oh, Summer, you were so good to me this year. I will miss you.
As the culinary season segues into autumn, many people have requested suggestions for a good fall salad. This weekend, much of the Midwest, East Coast, and parts of the South will experience the first hard frost of the season. Although lettuces and tomatoes and other produce will still be shipped from warmer climes to your local grocery store, summer salads will seem out of place on the table (unless you live in those warmer climes).
I submit, for your consideration, this humble little Wild Rice Salad. It is basically cooked wild rice tossed with a vinaigrette and some other tasty bits to make it interesting. Rice salads are perfect as a side dish for fish or meat. This recipe happens to also be vegan and gluten-free.
You can use any kind of wild rice (or brown rice) that is available to you. My preference is a medium grain purple rice, which has a slight nutty sweetness, a firm texture, and a lovely color. Because not all wild rices have the same cooking instructions or yield, the quantity listed in the recipe is of already cooked rice. Luckily, this is a loosey-goosey salad when it comes to measurements. If you end up cooking more rice than is called for, you can throw it in and just make a little more vinaigrette. Use a much larger bowl (I use a stock pot) than you think you will need to mix this salad together. It is very important that everything is well blended. Hold the salad in the larger bowl/pot so you can toss it again just before serving, as some of the vinaigrette will likely pool to the bottom.
Wild Rice Salad
(for quick pickled onions and carrots)
1 small red onion, diced fine
1/2 cup carrot, diced fine
1/2 cup apple cider vinegar
2 tbsp sugar
1 tsp salt
1 tsp ground cumin
(for vinaigrette)
1 tbsp Dijon or brown mustard
3 cloves garlic, crushed or minced
1 tbsp sugar
2 tbsp cumin
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1/2 cup olive oil
salt, fresh cracked pepper, and orange zest to taste
4 cups cooked wild rice (freshly cooked is best)
1/4 cup sliced green onion
2/3 cup golden raisins or currants
1 red or yellow bell pepper, diced fine
1/2 cup fresh parsley or cilantro, chopped
1/3 cup toasted chopped pecans or walnuts (optional)
To make the quick pickled onions and carrots:
In a small pot, heat apple cider vinegar, sugar and salt together until sugar and salt are completely dissolved. Remove from heat. Add onion, carrot, and cumin, stirring very well until everything is combined. Let pickle for at least 2 hours and up to 2 days.
To make the vinaigrette:
Combine mustard, garlic, cumin and sugar in a large bowl, whisking well to combine. Add orange juice and vinegar and mix well to combine. Using a whisk or an immersion blender, add oil in a slow stream, whisking/mixing constantly to achieve emulsification. Add salt, pepper and orange zest to taste.
To assemble the salad:
In a very large mixing bowl or stock pot, pour vinaigrette over the rice and mix very well to combine. Add pickled vegetables and their juice, mixing well to combine, then let sit at room temperature for at least an hour, or refrigerate over night, so the flavors can marry.
Before serving, bring salad to room temperature. Mix very well to ensure that vinaigrette is evenly distributed. Then toss in remaining ingredients until well combined. Adjust seasonings and serve at room temperature.
