To make this a vegetarian salad, replace the ham with toasted sliced almonds. More Terrific Salads

David Norman
Paula Disbrowe
June 2003

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© David Tsay

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large saucepan three-quarters full of water and bring to a boil. Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes. Drain and rinse the rice under cold water, then drain again.

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  • Meanwhile, in a large bowl, whisk the lemon juice, vinegar, mustard, honey, curry powder, cumin and cayenne. Add the olive oil and whisk until combined. Toss in the chickpeas, ham, scallions, raisins and wild rice. Season the salad with salt, pepper and hot sauce, transfer to a bowl and serve.

Make Ahead

The salad can be refrigerated overnight. Bring to room temperature and toss before serving.

Suggested Pairing

The mixture of ham, raisins, and curry will find echoes in a spicy Gewürztraminer from Washington State or California.

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