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Don’t have everything for this recipe? Don’t worry! Follow Sarene Wallace’s four steps and tips for creating a delicious grain salad using whatever is in your kitchen.
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RECIPE: Endlessly Riffable Grain Salad
- Yield: Serves 4
Description
Serve this salad at room temperature or chilled.
Ingredients
Units
Scale
- Vinaigrette
- 3 cups cooked grain, cooled
- 1/2 cup halved cherry tomatoes
- 1/2 cup bite-size avocado chunks
- 1/2 cup bite-size cucumber chunks
- 1/2 cup bite-size red bell pepper chunks
- 1/4 cup tangerine sections (cut in half if they’re large)
- 1/2 cup crumbled feta cheese
- Fresh black pepper, to taste
- 1/4 cup coarsely shredded beets
- 4 Tbsps toasted pine nuts or almonds, chopped
- Finishing salt (optional)
Instructions
- Make the a Preserved Lemon Vinaigrette, Harissa-Orange Vinaigrette, or use your own recipe.
- Combine the grain, cherry tomatoes, avocado, cucumber, red bell pepper, and tangerines in a large bowl. Gently toss to incorporate.
- Re-whisk the vinaigrette to incorporate all the ingredients, if they have settled. Pour 1/2 cup vinaigrette over the salad, and add the feta cheese and pepper. Gently toss to incorporate. Taste the salad and add more vinaigrette, if needed. Gently fold in beet shreds so they don’t stain the salad.
- To serve: Put 3/4 cup of the salad in single-serving bowls and top with a tablespoon of toasted pine nuts or almonds. Alternatively, serve the salad in a large bowl so diners can serve themselves.
What grain?