Prepare the Perfect Holiday Salad With Sur La Table
Sur La Table's senior resident chef cooks up the perfect meal for the holidays.
— -- It's time once again to break out the apron, and start making that long grocery list for your holiday entertaining. ABC News' Sara Haines and Francesco Bilotto, a design and entertaining expert, stopped by Sur La Table's Kitchen on 57th Street in New York City to find some holiday cooking inspiration this season. With the help of Sur La Table's Senior Resident Chef, Joel Gamoran, they cooked up three dishes that are sure to wow your dinner guests. Take a look at the first dish they prepared, a hearty kale salad with just enough zest to liven up any party.
Recipe Courtesy of Sur La Table:Kale and Wild Rice Salad with Cranberries, Pecans and Blue CheeseYield: 4
Ingredients for the salad:2 cups water,Sea salt,1/2 cup wild rice,3 cups lacinato kale, stemmed and cut into ribbons,2 sweet-tart apples, such as Gala, Honeycrisp or Fuji, cored and julienned,1/4 cup dried cranberries, and1/2 cup chopped toasted pecans.
Ingredients for the vinaigrette:1 teaspoon Dijon mustard,2 tablespoons white wine vinegar,2 tablespoon fresh lemon juice,4 tablespoons extra-virgin olive oil,1 teaspoon minced garlic, 1 tablespoon minced shallot,1 tablespoon minced thyme,2 ounces crumbled blue cheese,sea salt and freshly ground black pepper.
Bring water to a boil in a 2-quart saucepan. Salt the water generously. Add the wild rice, cover, and simmer until the rice kernels are tender or are about to open, about 45 minutes to 1 hour. Spread the rice on a baking sheet to cool.
To prepare vinaigrette: In a large bowl, add the mustard, vinegar and lemon juice. Whisk the oil in a steady stream. Stir in the garlic, shallots, thyme and cheese. Taste and adjust seasoning with salt and pepper. Add the rice, kale, apple, cranberries and pecans to the bowl and toss to coat; taste and adjust seasoning with salt and pepper. Transfer to a serving bowl and serve.