Red rice and endives salad
with hazelnuts, kale and feta cheese
This exquisite salad boasts a great contrast of flavours with the sweetness of the caramelised endives, the salted and toasted hazelnuts, and the sweet and sour touch of the pickles. Your taste buds will for sure be stimulated!
milk, tree nut, mustard
Sweet and sour pickles
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Place the rice in a colander and wash it under running water until the water is clear. Drain the water and place the rice in a pot. Cover it with 200ml of water. Bring the water to a boil, lower the heat to a minimum and cook the rice covered for approx. 25 minutes until it's tender. When removing from the heat, mix the rice with the raisins and set aside.
Wash the vegetables. Cut the stem or base from the endives and take the leaves apart. Cut the kale into thin strips. Cut the pickles into thin slices. Chop the hazelnuts and the parsley.
Heat 2 tablespoons of oil in a pan and sauté the endives for a few seconds. Add the agave syrup and sauté for another few seconds. Reduce the heat to minimum, cover the pan and let it cook for 2 minutes. Take the lid off and let the water evaporate for approx. 1 minute until the endives are caramelised. Remove the endives from the pan and add the hazelnuts. Brown them for a few seconds and add the kale. Sauté everything for 1 minute. Season to taste and remove from the heat.
For the dressing: mix the juice of half a lemon, 3 tablespoons of oil, the mustard, honey and 2 tablespoons of water in a bowl. Season to taste and mix it well.