Radicchio Salad with Miso Lemon Vinaigrette & Popped Wild Rice

Difficulty: Medium | Makes: 2-3

Explore this salad innovation sure to excite your taste buds!


For the Salad Base

  • 1 head pink radicchio, core removed
  • 2 heads red radicchio, leaves separated
  • 1/2 cup shelled edamame
  • 1/2 cup Roland® Sliced Water Chestnuts, cut into thin strips
  • 1/2 cup kumquats, thinly sliced

For the Miso Lemon Vinaigrette

For the Popped Wild Rice


For the Popped Wild Rice

  1. Heat a heavy-bottomed medium saucepan with a tight-fitting lid over high heat. When the pot is hot, add the grapeseed oil
  2. Swirl the pan to thoroughly coat the bottom with the oil. Add the wild rice and shake the pan vigorously to coat the wild rice with the oil
  3. Cover the pan, reduce the heat to medium-high, and shake the pan until you can hear the wild rice popping, or about 3 minutes
  4. Once you hear a popping sound, reduce the heat to medium-low and keep shaking the pan until the popping slows
  5. Once you can't hear any more popping, after about 7 minutes, turn off the heat, remove from the stove, and season the popped wild rice with salt to taste

For the Miso Lemon Vinaigrette

  1. Combine everything in a bowl and whisk well. Adjust salt as needed

To Assemble

  1. Lay the pink radicchio out on the plate, separating to create a flower-like pattern. Tuck in the leaves of red radicchio
  2. Garnish with edamame, kumquat, water chestnut, and popped wild rice. Spoon over the dressing and serve

In This Recipe

Unseasoned Rice Vinegar

#70527 | 16.9 FL. OZ.

Extra Virgin Olive Oil

#70628 | 16.9 FL.OZ.

Grapeseed Oil

#70606 | 16.9 FL.OZ.

Wild Rice

#72430 | 16 OZ.