Herb Salad Grain Bowl

A one-bowl meal packed with spring root vegetables and fresh herbs, this grain salad will start on you on the path to treating herbs as an ingredient rather than a garnish. Serve as a composed salad with the dressing on the side.

By | March 15, 2015

Ingredients

  • 1 cup uncooked grain of choice (I like wheat berries or freekah) cooked according to package directions with the addition of 1 bay leaf and the zest of half an orange (reserve the rest for dressing) to the cooking liquid
  • 2 small beets, any color or combination of colors, julienned
  • 1–2 stalks young celery, cut into small dice, leaves (if any) reserved
  • 1 small handful each fresh mint, flat-leaf parsley, and basil, washed, dried, and de-stemmed
  • ½ cup pistachios, toasted and roughly chopped
  • Feta or crumbled goat cheese, as desired
Dressing:
  • 1 small shallot, cut into fine dice
  • 1 teaspoon Dijon mustard
  • Zest of half an orange (reserved from above)
  • Juice of 1 orange
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good quality olive oil
  • Salt and freshly ground pepper to taste

Cooking

Set cooked grains aside to cool. Make dressing by combining all ingredients in a jar and shaking until emulsified. Check for seasoning and add more salt and pepper or vinegar as desired. Pour 2 tablespoons dressing over the cooling grains.

Roughly chop the fresh herbs and toss together in a small bowl. Choose a shallow serving bowl and scoop the grains into the bowl, using the back of a spoon to spread and level the grain layer. Arrange remaining ingredients on top of the grains in stripes of alternating colors: begin by spooning the beets in a straight line down the middle, heaping them on top of one another for some height. Flank the beets on one side with a heaping line of celery and on the other side with pistachios. On the outside of each of these stripes, spoon the crumbled cheese, then fill the bowl’s outer-most edges with a generous pile of mixed herbs. Serve immediately with remaining vinaigrette on the side

Makes 4 servings

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Ingredients

  • 1 cup uncooked grain of choice (I like wheat berries or freekah) cooked according to package directions with the addition of 1 bay leaf and the zest of half an orange (reserve the rest for dressing) to the cooking liquid
  • 2 small beets, any color or combination of colors, julienned
  • 1–2 stalks young celery, cut into small dice, leaves (if any) reserved
  • 1 small handful each fresh mint, flat-leaf parsley, and basil, washed, dried, and de-stemmed
  • ½ cup pistachios, toasted and roughly chopped
  • Feta or crumbled goat cheese, as desired
Dressing:
  • 1 small shallot, cut into fine dice
  • 1 teaspoon Dijon mustard
  • Zest of half an orange (reserved from above)
  • Juice of 1 orange
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good quality olive oil
  • Salt and freshly ground pepper to taste
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