Dark Side Salad

"Black kale, black garlic, black radish, black vinegar, black lentils, black rice, black pepper and black sesame seeds go into this hearty salad! If you've ever wanted to entertain your "dark side" this is a great way to do it - even though the black radish is white inside."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
48hrs 30mins
Ingredients:
18
Yields:
6 side dish servings
Serves:
6
Advertisement

ingredients

  • 2 cups vegetable broth
  • 2 cups water
  • 12 cup black rice, soaked overnight (this is not the same as wild rice)
  • 1 cup black lentils (also called beluga lentils)
  • 1 teaspoon fresh grated ginger
  • 1 black radish, peeled and diced
  • kosher salt
  • 1 bunch of tuscan kale, destemmed and sliced into thin strips (also called black or dinosaur kale)
  • 1 medium carrot, julienned (if you have purple carrots it keeps the salad a similar colour)
  • 3 tablespoons black vinegar (Chinkiang vinegar) or 3 tablespoons balsamic vinegar
  • 1 clove black garlic, mashed (you can omit this if you can't find it or use roasted garlic)
  • 2 tablespoons raw agave nectar or 2 tablespoons brown rice syrup
  • 12 tablespoon soy sauce
  • 2 tablespoons light olive oil
  • 1 teaspoon toasted sesame oil
  • 12 teaspoon black pepper
  • salt
  • 1 12 tablespoons black sesame seeds
Advertisement

directions

  • Combine broth and water in a measuring cup.
  • Divide between two saucepans - 3 cups in one and 1 in the other.
  • Bring the pot with the lesser amount of liquid to a boil and add the black rice. Reduce the heat, cover and simmer 30 minutes.
  • Meanwhile, bring the liquid in the other pot to a boil and add the lentils. Reduce the heat to a brisk simmer and cook 20 minutes, then drain well.
  • When both the rice and lentils are cooked, transfer them both to a bowl and stir in the ginger. Cool completely (you can do this a day ahead).
  • Toss the radish dice with a good amount of Kosher salt (the exact amount depends on how large your radish is) and place in a colander. Let stand 1 hour, then rinse and drain well.
  • Toss the kale with the carrot, cooled lentils and rice, and rinsed radish.
  • In a small bowl, mix the vinegar, garlic, agave, soy sauce, oils, pepper and salt, then pour over the salad and toss well.
  • Cover and chill at least 24 hours.
  • Just before serving, fold in the black sesame seeds.
  • http://www.blackrice.com/.
  • http://weirdvegetables.blogspot.ca/2009/04/black-is-new-radish.html.
  • http://blackgarlic.com/.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes