While the ingredients in each salad varied from radishes and peas to cherry tomatoes and cucumbers to roasted squash and wilted mustard greens, the formula was always the same: something fresh, something crunchy, something spicy, something sweet. The dressing was simple too: extra-virgin olive oil and minced red onions macerated in vinegar or lemon juice. Cheese never entered the equation, nor was it missed. Here, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay. Happy Friday, Everyone. The recipe below can be summed up as follows: To make a delectable grain salad every time, cook 1 cup grains in heavily salted water; drain and toss with a pinch of kosher salt (as much as a teaspoon depending on the grain/how much you salted the water), 1/3 cup olive oil, 1 minced red onion macerated in 2 tablespoons vinegar, and freshly cracked black pepper to taste; add something crunchy (walnuts, almonds, pistachios, etc.), something sweet (raisins, currants, dates, etc.), something hot (minced chili pepper, crushed red pepper flakes, hot sauce, etc.), and something fresh (radish, asparagus, peas, etc.). Toss. Taste. Adjust with more salt, pepper, vinegar, etc. Toss. Taste. Serve. A few other salads you might like: Quinoa with Radishes and Edamame Summer Farro Salad Fava Beans with Pecorino Quinoa with Mango, Lime & Ginger Tabbouleh Farro with Mustard Greens and Roasted Onions Edamame and Radishes
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