With so much rolling in now, here’s a super salad recipe to try, featuring loads of market ingredients:
Arugula and Wild Rice Salad
For the Salad:
1 cup wild rice, rinsed
½ cup toasted and chopped nuts (hazelnuts, almonds or walnuts)
1 teaspoon olive oil
A bag of arugula
½ cup coarsely chopped fresh basil
½ cup dried sour cherries
½ cup crumbled feta or goat cheese (about 2 ounces)
For the dressing:
¼ cup olive oil
Juice of 1 medium lemon, or to taste
2 teaspoons Dijon mustard
1 teaspoon honey or maple syrup
1 stem and bulb of spring garlic, minced
¼ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary, for 40 to 55 minutes, until the rice is tender but still slightly firm. Remove from heat, drain, and return to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
To toast the nuts, warm a tsp.of olive oil in a small pan over medium-low heat. Add the nuts and a pinch of salt and cook until fragrant and toasty, 4 to 5 minutes, stirring frequently. Set aside to cool.
In a small bowl, whisk together the dressing ingredients until blended.
To assemble, transfer cooled rice to a large bowl. Add arugula, chopped basil, nuts, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt and up to 1 tablespoon more lemon juice.
Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing. Keeps well in the refrigerator, covered, for a day or two. Add an extra drizzle of olive oil and squeeze of lemon to the leftovers if needed (the rice absorbs the dressing over time).