Wild Rice, Strawberry & Asparagus Salad
Bright, bold, and bursting with flavor, our Wild Rice, Strawberry & Asparagus Salad is the ultimate introduction to strawberry season! Nutty wild rice, sweet strawberries and asparagus paired with the crunch of hazelnuts and creamy feta makes for an unforgettable dish that’s perfect for spring menus.
Yield: All recipes serve 2 people
Chef Notes: Bulk it up cooking the rice in chicken stock and serving with roasted chicken.
Components
Wild Rice
Vinegar Macerated Strawberies
Tender Greens
Feta
Toasted Hazelnuts
Sherry/Balsamic Vinaigrette
Mise
Cook the Wild Rice▸ In a large skillet, toast the wild rice. Add the 1¾ C of stock, bring to a simmer and cover. Cook until the rice is tender. 30-40 minutes. Transfer to a sheet tray to allow the rice to cool to room temperature quickly.
Macerate the Strawberries: Trim and slice the strawberries. Toss strawberries with 1 T of sherry vinegar and a pinch of sugar, then let them sit for 30 minutes until juicy and tender.
Prepare the asparagus▸ Trim the asparagus into 1" sections. Blanch and shock.
Crumble the feta: Crumble the feta (or preferred soft cheese) into small bite size pieces.
Toast the Hazelnuts▸ in the oven until golden and toasty. Allow to cool before chopping into small pieces.
Sherry Balsamic Vinaigrette: In a small bowl, combine 1 T diced shallot, ½ t Dijon mustard, 2 T sherry vinegar, 2 T balsamic vinegar. Whisk in ½ C olive oil to emulsify.
Finish
Combine the rice, asparagus, strawberries, feta and optional protein in a large bowl.
Season the ingredients with salt and pepper before adding the vinaigrette.
Toss the ingredients in the vinaigrette with your hands, adding a small amount at first. Taste and adjuste.
Plate the salad onto large plates.
Garnish with hazelnuts and enjoy!