Wild Rice Salad

By ngaldi

From Food Network Kitchens

Ingredients

• 8 ounces asparagus
• 1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
• 2 tablespoons minced shallot
• 1 tablespoon Dijon mustard
• Grated zest and juice of 1 large lemon
• 1/2 teaspoon kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1 cup wild rice, cooked, drained, and room temperature
• 3 tablespoons pine nuts, toasted
• 1/4 cup finely diced carrots
• 1/4 cup finely diced celery
• 2 tablespoons minced fresh dill
• 1/4 cup minced fresh mint
• 1 head Boston or large Bibb lettuce, washed and trimmed (optional)
• Copyright 2001 Television Food Network, G.P. All rights reserved.

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp tender, about 1 minute. Drain and refresh under cold running water. Set aside.

In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.

In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.