The Art of Aquatic Cooking

Chameleon Wild Rice Salad & Wasabi Vinaigrette Serves 4 to 6 by Cathy Wilkinson Barash © 2006

Houttuynia cordata 'Chameleon'

Chameleon Wild Rice Salad

3 cups wild rice, cooked
1 cup corn kernels, fresh or frozen
2 stalks celery, chopped
1 red pepper, diced
1 small zucchini, chopped
2 medium tomatoes, peeled, seeded, and diced
1/2 Bermuda onion, chopped
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries
2 Tablespoons water mint, finely chopped
Chameleon plant leaves, finely minced, to taste

Toss all ingredients together, except for the chameleon plant leaves. Taste the leaves before using as the flavor intensity is highly variable. If unsure, us it as a garnish. Do not put whole leaves on the salad.

Especially tasty tossed with Wasabi Vinaigrette and served on a bed of watercress.

Wasabi Vinaigrette - Make up to 3 days before using

1/4 cup rice wine vinegar
2 Tbs. wasabi paste
1/4 cup soy sauce
2 Tbs. brown sugar
Juice of one orange
1 large garlic clove, minced
1 inch piece of ginger root, peeled and minced
1/4 cup toasted sesame oil
1/4 cup extra virgin olive oil

1. Combine rice wine vinegar and wasabi paste. Stir until smooth.
2. Add soy sauce, brown sugar, orange juice, garlic, and ginger; whisk well.
3. Blend sesame and olive oils. Continue whisking while pouring the oils in a steady stream into the vinegar mixture until it forms an emulsion.

This can be made in a food processor or blender. Serve with Chameleon Wild Rice Salad.