Cranberry Wild Rice Salad with Candied Pecans and Bitter Greens

Recipe

Cranberry Wild Rice Salad with Candied Pecans and Bitter Greens

Serves 10

Ingredients

For the Salad
1 cup Wild Rice

1 teaspoon salt

4 cups water

2 radicchio heads cored and cut into Ribbons

1 bunch of Lacinato Kale cut into Ribbons

1/3 cup chopped Parsley

1/3 cup chopped Mint

1/3 cup dried cranberries

For Candied Pecans

6 Tbsp brown sugar

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/8 teaspoon cayenne pepper

2 cups pecan (wholes or halves are fine)

For the Cranberry Salad Dressing

14-oz. can whole-berry cranberry sauce

Zest and juice of 1 lemon

2 teaspoons Dijon Mustard

2/3 cup Olive Oil

1 clove garlic micro planed

1 teaspoon salt

Instructions

For the Wild Rice

Place the wild rice in a saucepan or pot. Add 1 tsp salt to the rice and cover with 4 cups water. 

Bring to a boil.

Reduce to a simmer, cover, and let the rice simmer. Cook the rice for about 40 minutes.