by amanda
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Photo by Sarah Shatz
2 cups mixed grains (like farro, freekah, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
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1 cup baby arugula leaves
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1 cup parsley leaves, minced
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1/2 cup tarragon leaves, minced
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1/2 cup mint leaves, cut in a chiffonade
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1/2 pound pecans
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1/4 cup walnut oil
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1/4 cup sherry vinegar
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1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
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1/4 cup shallot, minced
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1/4 cup olive oil
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1/2 cup raisins
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1/2 cup dried cranberries
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Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
Ask the hotline about this step!Drain the grains into a colander, then set aside until warm to the touch.
Ask the hotline about this step!Combine all the ingredients in a large bowl and toss well. Season with salt to taste.
Ask the hotline about this step!Great -- let me know how you like it with freekah.
Looks fabulous. Can't wait to make it Saturday while watching the Pats! On to the Superbowl....I hope!
okay, YUM! Just made this lovely, addictive salad. FYI - all other comments are accurate, this will serve alot of people! This is definitely going into my recipe rotation... and is there anything more beautiful than a watermelon radish slice?
OMG. I just tasted the salad (I made it for a dinner tonight) and it's AMAZING. I can't wait to serve it. Folks are going to go wild. I used a combo of quinoa, wild rice and bulghar. Yum!
This salad has gone onto my "very best grain salad" list (a very select list of a half dozen). Just fantastic. I used hulled and pearled barley, wheatberries and black quinoa. I didn't use the raisins and I cut the nuts in half while toasting. Really, really good. In the two days since I've made it, I've already passed it along to two people.
Top notch salad that is even better the next day. We've made it twice and marveled at it both times. Last time we used 1/2 wheat berries (because we're trying to get through a big purchase), 1/4 quinoa, and 1/4 wild rice. Last time we doubled the grains and the greens without incident; there's still enough dressing, so we would recommend it this way.
A great vegan sidedish that can be made ahead (just hold the arugula until last minute). Perfect for parties. I made it with wild rice, wheatberries, quinoa, and morello cherries. Toasting the pecan and marinating the shallot in vinegar also helped with a deeper flavour. Will make on a regular basis.
http://wscwong.typepad.com/dessert_by_candy/2011/06/belated-grain-salad.html
I've made this salad for the first time today and can't stop eating it. It may not last to the dinner party tonight. Will give the leftovers to my ailing parents for a healthy and easy lunch! Thanks for sharing.
I cooked the grains and tossed them with the vinaigrrette and dried cherries, planning on adding the othe ingredients before lunch the next day. It was so yummy we at it like that. I used brown rice, red quino and wild rice. Agree that it makes quite a bit. Turned leftovers into a riff on th quinoa cakes from Supernatural Every Day.
Although - one warning - this does make a lot! I think next time I would halve the recipe unless I was cooking for a crowd.
This salad was fantastic! I was looking for something to do with a small amount of wild rice that had been hanging around in my pantry and stumbled upon this recipe. I also had a number of radishes from my CSA in my fridge that I just wasn't sure what to do with. I used a combination of wild rice, Bulgar wheat and french green lentils. I did make a couple of substitutions for what I had - walnuts instead of pecans, avocado oil instead of walnut oil, swiss chard instead of arugula and dill instead of tarragon. But I love it when a fantastic dish comes together using up things that where lying around in my kitchen! Thanks for sharing - although it is Memorial Day, this dish makes me think a lot of Thanksgiving - withe the cranberries and wild rice that makes me think of stuffing.
I just made this over the weekend and it is great. I love salads with lots of ingredients that all work together. And it is really colorful and pretty, which always makes eating it more enjoyable.
This is a fabulous salad. I've made it twice-both times making only half the recipe because there are only two of us eating. The salad lasts well and goes well with lots of foods-or as a snack! Thanks for posting it.
Stephanie is the Head Recipe Tester of Food52.
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It's a lot of ingredients but most are easy to find: wild rice, shallot, radish, arugula, raisins, pecans, dried cranberries, quinoa, farro, pearl barley, tarragon, and mint.
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Measure out the grains separately, so you can add them successively to a pot of boiling water.
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When the grains are finished cooking, you drain them all together.
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If you want to slice the radishes ahead of time, keep them covered in water and drain before using. These were sliced on a mandoline.
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Once the grains are cooked and the herbs are chopped, it's a matter of assembly.
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You add all the ingredients at once.
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I added the oils (olive and walnut) and vinegar (aged sherry) at the end.
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Then fold away. This is a salad you want to mix a lot to get all the flavors and textures to blend.
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Lunch!
I cant wait to try this recipe- I just recently purchased farro and freekah in order to give them a try. This will be the perfect opportunity