This is a simple salad that gets better as it sits. Use your choice of grains – barley, wild rice, farro, quinoa, wheatberries – as well as any fruit, nuts or cheese you have on hand (dried fruit can be used as well). The combination of pickled radish, cherries and arugula is particularly good. – Rachel P.
2 cups mixed grains (50/50 mix of wheatberries and quinoa pictured above)
½ cup Premium Extra Virgin Olive Oil
¼ cup 12-Year Organic Balsamic Vinegar
1 cup of arugula, chopped
1 cup of cherries, pitted and halved
1 cup whole pistachios, lightly toasted
½ cup crumbled feta
Fresh herbs of your choice
1 cup sliced radishes
½ cup water
½ cup Champagne Vinegar
¼ cup white sugar
1 tsp. salt
For the pickled radishes:
1. Heat the vinegar, water, sugar and salt in a small saucepan over medium heat. Simmer until all of the sugar is dissolved. Chill in the refrigerator until cold.
2. Arrange the radishes in a tall jar, and pour the cooled mixture over them to cover. Let sit overnight in the fridge before serving.
For the rest of the salad:
1. Put the wheatberries into a pot and cover with water by 1 inch. Sprinkle with salt. Heat over medium and cook for 10 minutes, then add the quinoa. Continue to cook
until liquid is absorbed. Set aside to cool.
2. Toast the pistachios over low heat in a small skillet and set aside.
3. When the grains have cooled, add the olive oil and balsamic and toss until well-coated. Turn the grains into a large serving bowl or container.
4. Add the chopped arugula, cherries and radishes and toss to coat.
5. Garnish with the pistachios and feta and any herbs you choose.