November 3, 2010 at 9:07 am , by Tom Claire
This salad recipe (which ran in our November 2010 issue on page 150) intrigued my wife and me for several reasons, not least among which is that it seems to provide a wonderful side dish for many occasions. It would support any number of main dishes no matter the season and might very well stand on its own as the main event at a luncheon at any time of year—pair it with fresh-baked baguettes and the right complementary wine and no guest would go unsatisfied or underfed.
The recipe is not only a breeze to make but fun as well. This is the sort of recipe that any beginning chef ought to be able to master because its steps are so clear and its success is all but guaranteed. That said, it is also the sort of recipe that any pro should be able to make since its flavors are extremely complex: This Wild Rice Salad is as hearty and crunchy, owing to its rice and nuts and grapes, as it is subtle, owing to its varied sweet-salt-acid palate. To say that it is a wild ride on a thrilling roller coaster would be no exaggeration, for its flavors keep unfolding the longer you sample it. But first, here is how its assembly went.
Indeed, the only time-consuming part to this recipe (other than eating it, of course) is cooking the rice. Wild rice takes nearly an hour to prep (unlike the mere 20 minutes that white rice takes). After that, assembly is straightforward: You add the oranges to the cooled rice, then the olive oil, orange juice, raspberry vinegar, grapes (we used green per the recipe but you could also use Thompson Seedless or any other variety‚ even Concord), pecans, dried cranberries, scallions, salt and pepper. But forget about waiting 30 minutes before sitting down to eat this luscious salad. If you can wait 30 minutes you are either not hungry or your nose is not working. Read more