CookFresh

Farro Salad with Artichokes and Fennel
Dressing: red-wine vinegar, lemon zest, black olives
Add-ins: artichokes, fennel, radicchio, cannellini beans, pine nuts, basil
Brown Rice Salad with Apples and Cheddar
Dressing: cider vinegar
Add-ins: apples, grapes, celery, lentils, Cheddar, almonds, parsley
say you’re going to a summer potluck,
picnic, or barbecue. What do you bring? One sure-toplease
answer is a grain salad. Not only can it be made
completely ahead, but it also holds up beautifully and
tastes even better the next day. Plus, it’s easy to customize
because the flavor combinations are virtually endless;
grains are like a blank canvas, so they go well with
just about any ingredient. And best of all, the method
couldn’t be simpler.
To start, cook your grain of choice (find out how on
p. 56). You can choose a familiar one, like rice or barley,
or try something more unusual, like farro or spelt. Next,
whisk together a vinaigrette, which is easy to vary with
your choice of vinegar, citrus juice, or aromatics. Finally,
prep your favorite add-in ingredients. Fresh vegetables
or fruits and herbs are essential, but you can also experiment
with cheeses, dried fruits, beans, and nuts. Toss it
all together, and you’ve got a salad that’s delicious and
healthful—an ideal contribution to any summer meal.
Barley Salad with Peas and Asparagus
Dressing: lemon juice, lemon zest
Add-ins: English peas, sugar snap peas, asparagus, dill, mint
Quinoa Salad with Pears and Dried Cherries
Dressing: Champagne vinegar, honey
Add-ins: pears, dried cherries, goat cheese, walnuts, tarragon