Dark Side Salad
From jo_jo_ba 13 years ago
- 2 days to make
- Serves 6
Black kale, black garlic, black radish, black vinegar, black lentils, black rice, black pepper and black sesame seeds go into this hearty salad! If you've ever wanted to entertain your "dark side" this is a great way to do it - even though the black radish is white inside.
Ingredients
- 2 cups vegetable broth shopping list
- 2 cups water shopping list
- 1/2 cup black rice (this is not the same as wild rice), soaked overnight shopping list
- 1 cup black lentils (also called beluga lentils) shopping list
- 1 tsp fresh grated ginger shopping list
- 1 black radish, peeled and diced shopping list
- kosher salt shopping list
- 1 bunch of Tuscan kale (also called black or dinosaur kale), destemmed and sliced into thin strips shopping list
- 1 medium carrot, julienned (if you have purple carrots it keeps the salad a similar colour) shopping list
- 3 tbsp black vinegar (Chinkiang vinegar) or balsamic vinegar shopping list
- 1 clove black garlic, mashed (you can omit this if you can't find it or use roasted garlic) shopping list
- 2 tbsp raw agave nectar or brown rice syrup shopping list
- 1/2 tbsp tamari soy sauce shopping list
- 2 tbsp light olive oil shopping list
- 1 tsp toasted sesame oil shopping list
- 1/2 tsp black pepper shopping list
- salt to taste shopping list
- 1 1/2 tbsp black sesame seeds shopping list
How to make it
- Combine broth and water in a measuring cup.
- Divide between two saucepans - 3 cups in one and 1 in the other.
- Bring the pot with the lesser amount of liquid to a boil and add the black rice. Reduce the heat, cover and simmer 30 minutes.
- Meanwhile, bring the liquid in the other pot to a boil and add the lentils. Reduce the heat to a brisk simmer and cook 20 minutes, then drain well.
- When both the rice and lentils are cooked, transfer them both to a bowl and stir in the ginger. Cool completely (you can do this a day ahead).
- Toss the radish dice with a good amount of Kosher salt (the exact amount depends on how large your radish is) and place in a colander. Let stand 1 hour, then rinse and drain well.
- Toss the kale with the carrot, cooled lentils and rice, and rinsed radish.
- In a small bowl, mix the vinegar, garlic, agave, soy sauce, oils, pepper and salt, then pour over the salad and toss well.
- Cover and chill at least 24 hours.
- Just before serving, fold in the black sesame seeds.
People Who Like This Dish 1
- fishtrippin Estelline, SD
- jo_jo_ba Oshawa, CA
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