Yield : 12 servings
3 G ranny Smith apples, cored,
finely diced (12 oz.)
¾ cup sherry vinegar
½ cup chives, minced
3 Tbsps. shallots, minced
2 Tbsps. lemon juice
2 tsps. salt
1 tsp. ground black pepper
1½ cups extra virgin olive oil
3 cups long grain and wild rice blend
1½ qts. chicken stock, warm
3 cups smoked salmon, diced
1 cup golden raisins, plumped
(or dried cranberries)
11⁄8 gal. arugula (or baby lettuces)
1½ cups hazelnut, chopped, toasted
- For the vinaigrette: In a bowl combine apples, vinegar, chives, shallot, lemon juice, salt and pepper. Slowly whisk in olive oil. Cover and refrigerate at least 1 hour before using as directed.
- For the rice: Place rice blend in a pot with the stock and bring to a boil over high heat. Reduce heat, cover and cook 15-20 minutes, or until rice absorbs all liquid and is tender. Remove from heat and let stand 15 minutes covered before fluffing. Bring to room temperature before using as directed.
- Toss cooked rice mixture with 2 cups of the vinaigrette. Gently stir in salmon and raisins. Cover and refrigerate until ready to serve.
- For each serving: Plate 1½ cups arugula on chilled plate and top with 1 cup of salmon-rice salad mixture. Garnish with 2 Tbsps. hazelnuts and serve with 2 Tbsps. additional vinaigrette on the side.
Recipe and photo from the USA Rice Federation