Radicchio Salad with Miso Lemon Vinaigrette & Popped Wild Rice
Difficulty: Medium | Makes: 2-3
Explore this salad innovation sure to excite your taste buds!
For the Salad Base
- 1 head pink radicchio, core removed
- 2 heads red radicchio, leaves separated
- 1/2 cup shelled edamame
- 1/2 cup Roland® Sliced Water Chestnuts, cut into thin strips
- 1/2 cup kumquats, thinly sliced
For the Miso Lemon Vinaigrette
- 2 tablespoons (40 g) Roland® Organic Miso
- 2 teaspoons (16 g) honey
- 1 tablespoon (17 g) Roland® Unseasoned Rice Vinegar
- 2 tablespoons (36 g) freshly squeezed lemon juice
- Zest of 1 lemon
- 3 tablespoons (45 g) Roland® Extra Virgin Olive Oil
For the Popped Wild Rice
- 1 teaspoon Roland® Grapeseed Oil
- 1/2 cup Roland® Wild Rice
- Salt, to taste
Directions
For the Popped Wild Rice
- Heat a heavy-bottomed medium saucepan with a tight-fitting lid over high heat. When the pot is hot, add the grapeseed oil
- Swirl the pan to thoroughly coat the bottom with the oil. Add the wild rice and shake the pan vigorously to coat the wild rice with the oil
- Cover the pan, reduce the heat to medium-high, and shake the pan until you can hear the wild rice popping, or about 3 minutes
- Once you hear a popping sound, reduce the heat to medium-low and keep shaking the pan until the popping slows
- Once you can't hear any more popping, after about 7 minutes, turn off the heat, remove from the stove, and season the popped wild rice with salt to taste
For the Miso Lemon Vinaigrette
- Combine everything in a bowl and whisk well. Adjust salt as needed
To Assemble
- Lay the pink radicchio out on the plate, separating to create a flower-like pattern. Tuck in the leaves of red radicchio
- Garnish with edamame, kumquat, water chestnut, and popped wild rice. Spoon over the dressing and serve
