Wild Rice Salad With Local Asparagus and Charred Scallions

¼ cup of cooked, wild rice

2 ½ teaspoons tamari

2 teaspoons freshly squeezed lime juice

1 small garlic clove, minced or grated

Kosher salt and black pepper, to taste

3-4 tablespoons extra-virgin olive oil, more as needed

1 bunch asparagus (1 pound), woody ends trimmed

1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons

3 ounces (3 cups) salad greens, such as baby arugula

1. Make the vinaigrette: In a large non-reactive bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly. Add the 4th tablespoon if necessary. Set aside.

2. Cook your rice: Bring a small pot of heavily salted water to a boil, stir in wild rice, cover, and simmer until slightly chewy. Drain rice well and stir immediately into the vinaigrette while still warm. Set aside.

3. Toss asparagus and scallions with a healthy glug of olive oil, salt, and freshly ground pepper.

4. Heat your grill to a high heat. Spread out asparagus and scallions, grilling until they start to char in spots. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.

5. Toss salad greens in the bowl with rice and dressing until leaves are coated, and transfer to serving platter. Top with asparagus and scallions.

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