This is a great one to do during the holiday season: Kale & wild rice salad with a rosemary and sage infused cider vinaigrette! I’ve been on a real kale kick recently and this is one of the ones I’ve been making a lot. I cooked hazelnuts in some honey butter, and it’s the perfect holiday salad.
Here’s how to make it:
Kale & wild rice salad with a rosemary & sage cider vinaigrette
Ingredients
- Wild rice, cooked
- Kale, massaged in EVOO and lemon juice
- 1 honey crisp apple
- Grated parmesan
- Pickled shallots
- Grated parmesan
- Salt / pepper
The hazelnuts:
- Hazelnuts
- 2 tbsp butter
- 1 tsp hot or regular honey
The vinaigrette: All these are close estimates so definitely season to taste!
- A few sprigs of herbs (I used sage and rosemary)
- 3/4 cup apple cider
- 1-2 tsp dijon mustard (start with one and season to taste)
- 1/2 a lemon, juiced
- 1/4 cup EVOO
Instructions
- Cook wild rice and massage kale in lemon juice and olive oil while you prep everything else.
- Add apple cider and herbs to a pan. Let simmer on low for about 10 min and then transfer to a bowl.
- Whisk in olive oil, lemon juice, dijon mustard, salt and pepper. Season to taste.
- Combine everything together and top with fresh parm. Enjoy!
