Dark Side Salad
- Ready In:
- 48hrs 30mins
- Ingredients:
- 18
- Yields:
-
6 side dish servings
- Serves:
- 6
ingredients
- 2 cups vegetable broth
- 2 cups water
- 1⁄2 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
- 1⁄2 tablespoon soy sauce
- 2 tablespoons light olive oil
- 1 teaspoon toasted sesame oil
- 1⁄2 teaspoon black pepper
- salt
- 1 1⁄2 tablespoons black sesame seeds
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/.
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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>
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