Jenny Tremblay West
Jenny Tremblay West
Pastry Chef & Owner, Kitchen Coach
Herb and Wild Rice Salad with Bacon
2 cups wild rice blend (Lundberg brand or similar)
6 strips thick-cut smoked bacon, ½” diced
1 ½ cups fresh or frozen peas
1 cup thinly sliced radishes
1 teaspoon lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons fresh orange juice
2 tablespoons white balsamic vinegar
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1 cup mixed fresh herbs, stemmed and lightly chopped (parsley, dill, mint, chives, basil)
Cook rice according to package directions. Allow to cool. In a large skillet, cook bacon over medium heat until fat has rendered and bacon is crisp. Remove bacon with a slotted spoon and set aside on a paper towel. Reserve two tablespoons of bacon fat. Meanwhile, in a medium pot, cook peas in salted boiling water until tender, then drain well.
In your serving dish, whisk together lemon zest, lemon juice, orange juice, vinegar, salt, and pepper. While whisking, drizzle in the reserved bacon fat and olive oil to create an emulsion. Add rice to the dressing, and gently fold in bacon, peas, and radishes. Lastly fold in the herbs. Taste and adjust seasonings to your palate. Serve at room temperature.
Jenny Tremblay West grew up in the hospitality business, which has fueled her love of connecting with people, traveling, and food. She is a chef who enjoys teaching folks of all ages the skills and knowledge she has learned over her lifetime. Kitchen Coach is her new business, through which she teaches in-depth cooking lessons, either privately or in small groups. Kitchen Coach is also available for cooking demos and private events. She can also be found teaching public classes at Mise en Place and writing recipes for local publications. Jenny lives in Church Hill with her husband and two boys, where they grow a wild garden and spend a serious amount of time grillin’ and chillin’ with friends.