Vitamin Boosted Black Rice Salad

Vitamin Boosted Black Rice Salad
Serves 4
For the vinaigrette
  1. sea Salt and pepper
  2. 1 t. French Dijon mustard
  3. 1 t. honey
  4. 2 T. sherry vinegar
  5. 6 T. olive oil
For the salad
  1. 1 oz. walnuts
  2. 1 cup black rice
  3. 1 pink grapefruit or 1 orange
  4. 1 fennel bulb, without greens, cored and sliced paper-thin (use a mandolin)
  5. 1 cup red grapes, cut in half
  6. 2.5 oz. feta cheese, crumbled
  7. 1 T. chopped flat-leaf parsley
  8. 1 T. chopped chives
  9. 1 T. chopped dill
To prepare the vinaigrette
  1. In a small bowl, combine the ingredients in the order listed. Whisk to emulsify.
To prepare the salad
  1. Toast the walnuts in a frying pan over medium heat for 5 min., or until fragrant and lightly browned. Remove from the heat and let cool. Chop coarsely and set aside.
  2. Cook the rice according to the instructions on the package. Check whether it’s well cooked and drain if there’s still water in the pot; let cool.
  3. With a sharp serrated knife, peel the skin and pith from the grapefruit. Cut the fruit into segments, discarding the membrane; dice, cover, and set aside until ready to serve.
  4. In a large bowl, combine the rice, fennel, grapes, grapefruit, cheese and walnuts. Toss the salad gently with the dressing and fresh herbs and serve.
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