Roasted Onion and Wild Rice Salad

Cuisine Type: 

Sauteed asparagus and roasted onion salad with balsamic vinegar makes a delightful flavor contrast to the wild rice cooked with cherries, cranberry juice and apple cider.


4 lb. fresh asparagus
3⁄4 cup walnut oil
4 1⁄2 lb. small red onions
Olive oil, kosher salt, and cracked pepper, as needed
1⁄2 cup balsamic vinegar
3 tbsp. sherry vinegar

For Wild Rice:
3⁄4 cup dried cherries
6 tbsp. port wine
Hot water, as needed
2 1⁄2 cups wild rice
1 1⁄2 cups cranberry juice
1 cup apple cider
3⁄4 cup pine nuts, toasted


1. Trim and peel asparagus. Heat oil in sauté pan, add asparagus and sauté until
tender-crisp. Remove from pan and plunge into ice water.

2. Leaving skin on, cut onions into quarters, with root ends trimmed but still intact to hold quarters together. Rub onions with olive oil and dust with salt and pepper. Spread quarters out on sheet pan. Roast at 375°F for 30 min., or until tender but not too soft. Cool and peel. Coat asparagus and onions with balsamic and sherry vinegars, allowing them to marinate at least 1 hr.

3. Cover cherries with port. Add 1⁄4 cup hot water; let stand 5 min. Rinse rice well, place in saucepan and add 2 cups water. Add cranberry juice, cider and sherry-port mixture. Bring to boil. Reduce heat and simmer, covered, for about 1 hr., stirring occasionally or until rice has absorbed the liquid and is still slightly chewy. Add salt and pepper to taste.

4. Per order, press warm rice mixture into a 4-oz. mold and invert into center of plate. Arrange 4 onion quarters around rice and weave 8 asparagus spears in circle over and around onions. Sprinkle with 1 tbsp. pine nuts.

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources