Carrot & wild rice salad with marmalade dressing

Servings: 4
I like to think of this salad as Sunshine & Rainbows. Adding marmalade to the dressing is sunshine: sweetness and bitterness in equal measure, with a golden colour that radiates against the stark whiteness of the ricotta salata. This is ricotta that’s been aged enough to harden, so you can shave it with a peeler or mandolin. You could also crumble it or finely grate it. If you can’t find ricotta salata at your local deli, use blobs of fresh ricotta and an extra pinch of flaky salt. The rainbow chard quickle will last in the fridge for up to a month: use it as you would any pickle, for pops of acidity.
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Ingredients 

  • 2-3 bay leaves
  • 2-3 garlic cloves bruised and peeled
  • 1 cup (200 g) wild rice washed
  • 2 bunches Dutch carrots scrubbed
  • ¼ cup (60 ml) extra virgin olive oil plus extra for finishing
  • 1 tsp caraway seeds crushed slightly
  • 1 bunch rainbow chard stems trimmed and reserved, leaves torn

QUICKLED RAINBOW STEMS

  • ½ cup 125 ml white wine or apple cider vinegar
  • 1 tsp sugar
  • 1 tbsp salt flakes
  • 1 tsp caraway seeds
  • 4 peppercorns
  • 1 bay leaf
  • 1 slice orange peel

MARMALADE DRESSING

  • ¼ cup (60 ml) extra virgin olive oil
  • Zest and juice of 1 orange
  • 1 thumb ginger finely grated
  • 1 small garlic clove finely grated
  • 1 tbsp orange marmalade
  • ¼ cup currants
  • 1 tsp salt flakes
  • ¼ tsp freshly cracked black pepper

FINAL BITS & BOBS

  • ¼ cup loosely packed parsley leaves roughly chopped
  • 50 g (1¾ oz) ricotta salata

Instructions 

  • Bring a large saucepan of water to the boil with the bay leaves and garlic cloves. Tip in wild rice, bring back to the boil, then drop to a gentle burble and cook for 45 minutes or until tender.
  • Meanwhile, preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Slice carrots in half lengthwise, toss together with 2 tablespoons of the olive oil, caraway seeds and some salt and pepper. Spread on baking paper in a shallow roasting tin and roast for 25 minutes or so until tender, tossing halfway through.
  • To make the quickled rainbow stems, combine vinegar, ½ cup (125 ml) of water, the sugar and salt in a small saucepan and bring to a gentle boil on low to medium heat. Drop to a gentle simmer for a few minutes.
  • Slice the chard stems into 1 cm (3/8 inch) half-moons, splitting thicker stems in half. In a clean glass jar or heatproof container, put the chard stems, spices and orange peel.
  • Pour the hot pickling liquor over and set aside to cool.
  • When rice is tender, drain well, discard the bay leaves, but keep the garlic cloves. Return to the pot along with the chard leaves, a pinch of salt flakes and a glug of olive oil. Fluff together with a fork, breaking up the softened garlic, then pop the lid on and leave to steam dry for 10 minutes.
  • Make the marmalade dressing by heating the ingredients in a small saucepan, then gently simmering it uncovered for 5 minutes. Take it off the heat and reserve.
  • When the carrots come out of the oven, pour the dressing over the carrots in the roasting tin, stirring about to combine with all of the pan juices.
  • Tip the wild rice mixture onto a platter, then top with the dressed sunshine carrots and all of the pan juices. Garnish with quickled rainbow stems, parsley and shaved ricotta salata.

Notes

Recipe from Salad for Days (Murdoch Books)

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