WILD RICE WAFFLES SERVED WITH WINTER SALAD

My Cellar

Serves 4 to 6

WINTER SALAD

½ cup (125 ml) cranberry sauce

¼ cup (60 ml) extra virgin olive oil

2 tbsp (30 ml) apple cider vinegar

2½ tsp (12.5 ml) Dijon mustard

1 tsp (5 ml) maple syrup

salt and ground black pepper, to taste

6 large eggs, at room temperature

1 bunch curly kale, trimmed and thinly

1 small head radicchio, thinly sliced

2 endive, thinly sliced

1 apple, thinly sliced

½ delicata squash, washed, seeded and cut into ½-in (1.25 cm) semi-circles and roasted

WAFFLES

1 cup (250 ml) cooked wild rice

2½ cups (625 ml) cooked long-grain white rice

5 large eggs, whisked

½ tsp (2 ml) salt

½ tsp (2 ml) ground black pepper

1 cup (250 ml) shredded cheddar cheese

3 green onions, trimmed and chopped

Start by making salad dressing. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, mustard, maple syrup and a good pinch of both salt and pepper. Refrigerate until ready to use.
To make waffles, start by preheating a waffle iron. If it has a temperature control, set it to medium-high heat.
In a large bowl, stir together wild and white rice, whisked eggs, salt, pepper, cheddar and green onions. Mound portions onto waffle iron, close and cook until rice is crisped and browned, about 8 to 10 minutes. Transfer to a wire rack and repeat with remaining rice mixture.
While waffles are cooking, bring a medium saucepan of water to a boil. Gently lower eggs for salad into water and boil for 6 minutes, then drain and run under cold water until cooled. Carefully shell, cut each egg in half and set aside.
When ready to serve, add kale to a large bowl. Sprinkle with a pinch of salt and a drizzle of dressing. Massage kale with your hands until well coated and softened. Add radicchio, endive, apple and roasted squash. Add enough dressing to coat and gently toss together. Place waffles on serving plates, top with salad and 2 egg halves.