Ingredients
- 8 ounces asparagus
- 1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- Grated zest and juice of 1 large lemon
- 1/2 teaspoon kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 cup wild rice, cooked, drained, and room temperature
- 3 tablespoons pine nuts, toasted
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 2 tablespoons minced fresh dill
- 1/4 cup minced fresh mint
- 1 head Boston or large Bibb lettuce, washed and trimmed (optional)
Directions
Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp tender, about 1 minute. Drain and refresh under cold running water. Set aside.
In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.
Copyright 2001 Television Food Network, G.P. All rights reserved.
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By menagerie_12349927
Barnstead, 69
on November 05, 2011
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This is a great recipe. The flavors and textures make eating it a pleasure. Definately, if you are going through this much work you might as well a bunch of it!
By katie119
Greensboro, NC
on June 24, 2011
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This salad was amazing, the flavors are excellant, it looks pretty and it's healthy!! I made it with lamb and fish and was great with both. I used a brown rice/wild rice mix and as others said did not use all the dressing. I also sauteed the carrots and celery a bit first. Leftovers are great for lunch if you can manage to leave some.
By costello_5417392
Exeter, RI
on April 11, 2010
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Strange, my name is Barbara too. I guess people named Barbara really like this recipe. Anyway, it was a bit of work to put together, but it was really delicious, very pretty, and healthy. I can see why this would be a big hit on a buffet, it looks as good as it tastes. It's hearty but light-tasting at the same time, and it has really bright flavors with the lemon and herbs.
I made this as a side to Emeril's recipe for "North African Lamb Kabobs," which I always make with chicken rather than lamb, because the two recipes use some of the same herbs and after spending $7 on herbs for that recipe I wanted to use some of them up. The two dishes went together really well.
I used maybe half of the dressing, and I just kind of winged it on the herbs, threw some in and tasted. I added extra pine nuts, next time I'd add even more. I keep thinking that this would be really good with some mandarin oranges thrown in.
I'll definitely make this again.
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