Ingredients
for the salad
2 cups cooked wild rice, at room temperature
1/2 pound breakfast bacon, cut into 1/2 inch pieces and rendered (reserve grease)
1 small can (9 oz) whole kernel corn
4 scallions, white and a little bit of green parts only, finely sliced
for the dressing
3 tablespoons red wine vinegar
1/4 cup of the render bacon grease
1 tsp fresh tarragon
squeeze of fresh lemon juice
salt and pepper to taste
1-2 “european” or “english” cucumbers (the long ones), peeled and cut into 1 1/2 – 2 inch pieces
fresh herbs to garnish
Instructions
Cook rice according to box directions. Let cool to room temperature (I usually do this the evening before). Render bacon until fairly crispy, reserving the bacon grease. In large bowl, toss salad ingredients. Whisk together all dressing ingredients, add dressing to salad and toss again.
Peel and cut your cucumbers (you should get 9-10 from each cucumber). Using a melon baller, core out each one, making a ‘cup’. Fill salad into each one, making a small mound on top. Garnish with fresh herbs as desired. Keep chilled.