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Vitamin Boosted Black Rice Salad
For the vinaigrette
- sea Salt and pepper
- 1 t. French Dijon mustard
- 1 t. honey
- 2 T. sherry vinegar
- 6 T. olive oil
For the salad
- 1 oz. walnuts
- 1 cup black rice
- 1 pink grapefruit or 1 orange
- 1 fennel bulb, without greens, cored and sliced paper-thin (use a mandolin)
- 1 cup red grapes, cut in half
- 2.5 oz. feta cheese, crumbled
- 1 T. chopped flat-leaf parsley
- 1 T. chopped chives
- 1 T. chopped dill
To prepare the vinaigrette
- In a small bowl, combine the ingredients in the order listed. Whisk to emulsify.
To prepare the salad
- 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.
- 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.
- 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.
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/