NYT Wild Rice Salad

For the salad:

1 quart vegetable stock

1 cup wild rice, rinsed

Salt to taste

1/3 cup lightly toasted broken walnut pieces

3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)

1/2 cup chopped fresh parsley

1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)

For the dressing:

2 tablespoons freshly squeezed lemon juice

2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar

1 small garlic clove, minced

Salt and freshly ground pepper to taste

3 tablespoons walnut oil

3 tablespoons extra virgin olive oil

2 tablespoons buttermilk or plain low-fat yogurt

1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.

2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Yield: Serves 4 to 6

Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.