Dark Side Salad Recipe

Name: Dark Side Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 cups vegetable broth; 2 cups water; ½ cup black rice, soaked overnight (this is not the same as wild rice); 1 cup black lentils (also called beluga lentils); 1 teaspoon fresh grated ginger; 1 black radish, peeled and diced; kosher salt; 1 bunch of tuscan kale, destemmed and sliced into thin strips (also called black or dinosaur kale); 1 medium carrot, julienned (if you have purple carrots it keeps the salad a similar colour); 3 tablespoons black vinegar (Chinkiang vinegar) or 3 tablespoons balsamic vinegar; 1 clove black garlic, mashed (you can omit this if you can't find it or use roasted garlic); 2 tablespoons raw agave nectar or 2 tablespoons brown rice syrup; ½ tablespoon soy sauce; 2 tablespoons light olive oil; 1 teaspoon toasted sesame oil; ½ teaspoon black pepper; salt; 1 ½ tablespoons black sesame seeds

Servings: persons

2 cups vegetable broth
2 cups water
½ cup black rice, soaked overnight (this is not the same as wild rice)
1 cup black lentils (also called beluga lentils)
1 teaspoon fresh grated ginger
1 black radish, peeled and diced
kosher salt
1 bunch of tuscan kale, destemmed and sliced into thin strips (also called black or dinosaur kale)
1 medium carrot, julienned (if you have purple carrots it keeps the salad a similar colour)
3 tablespoons black vinegar (Chinkiang vinegar) or 3 tablespoons balsamic vinegar
1 clove black garlic, mashed (you can omit this if you can't find it or use roasted garlic)
2 tablespoons raw agave nectar or 2 tablespoons brown rice syrup
½ tablespoon soy sauce
2 tablespoons light olive oil
1 teaspoon toasted sesame oil
½ teaspoon black pepper
salt
1 ½ tablespoons black sesame seeds

1
Combine broth and water in a measuring cup.
2
Divide between two saucepans - 3 cups in one and 1 in the other.
3
Bring the pot with the lesser amount of liquid to a boil and add the black rice.
4
Reduce the heat, cover and simmer 30 minutes.
5
Meanwhile, bring the liquid in the other pot to a boil and add the lentils.
6
Reduce the heat to a brisk simmer and cook 20 minutes, then drain well.
7
When both the rice and lentils are cooked, transfer them both to a bowl and stir in the ginger.
8
Cool completely (you can do this a day ahead).
9
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.
10
Let stand 1 hour, then rinse and drain well.
11
Toss the kale with the carrot, cooled lentils and rice, and rinsed radish.
12
In a small bowl, mix the vinegar, garlic, agave, soy sauce, oils, pepper and salt, then pour over the salad and toss well.
13
Cover and chill at least 24 hours.
14
Just before serving, fold in the black sesame seeds.
15
http://www.blackrice.com/.
16
http://weirdvegetables.blogspot.ca/2009/04/black-is-new-radish.html.
17
http://blackgarlic.com/.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups vegetable broth, 2 cups water, ½ cup black rice, soaked overnight (this is not the same as wild rice), 1 cup black lentils (also called beluga lentils), and more.

Yes, Dark Side Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dark Side Salad

How did you like this recipe?

Frequently Asked Questions