Author Notes
This is a recipe "I'd like to be remembered for" once removed. My mother - an incredible cook and baker - used to make this salad on weeknights fairly regularly. I would be delighted when she did, because it was so delicious.
As an adult, I craved it almost like comfort food and re-created it from taste memory. I now realize why my mother made it so often: it's easy, virtuously healthy, delicious, and really really good as leftovers. Read: perfect for parents.
It's now become a regular dish at the table my fiance and I share, but of course, I must give credit where credit is due. Hope you enjoy! —nadiact
Ingredients
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3/4 cup
uncooked wild rice
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1 1/2 cups
vegetable broth or water
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1/2 pound
shrimp, peeled and de-veined
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generous pinch of salt
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1
belgian endive, sliced
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1
persian cucumber, sliced then quartered
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1 tablespoon
capers
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1 tablespoon
fresh lemon juice
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1 teaspoon
dry mustard
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2 tablespoons
extra virgin olive oil
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salt and pepper to taste
Directions
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combine the wild rice and water or broth in a medium-sized saucepan over high heat. bring to a boil, then reduce to a simmer, cover, and cook until the water is absorbed and the rice is tender but with bite, about 30 minutes
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meanwhile, bring another saucepan of salted water to a boil. add the shrimp, reduce to a simmer, and cover. cook the shrimp just a few minutes — you don’t want to over-cook them — until their flesh becomes translucent and pink, and they begin to float. drain the water and rinse the shrimp with cold water to stop the cooking. set aside
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chop the endive into thin rounds, and cube the cucumber. set aside
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when the rice is done cooking, transfer to a large bowl to let cool slightly. mix together the ingredients for the dressing. combine the dressing, the shrimp, the chopped vegetables, and the capers to the large bowl and toss with the rice until well combined. season with salt and pepper and serve
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