In keeping with my "Summer Salad Extravaganza" theme (or alternatively, the "It's Too Hot to Cook Anything" theme), here is another salad recipe. I know you are as super excited as I am. And you should be: it's delicious and good for you. Not only do you get to enjoy the taste of fresh basil and Ontario cherry tomatoes, but you also get the added health benefit of your daily serving of grains. What is not to love really?! And to make it even more fun, I totally made this salad up on a whim ( so bear with me on my measurements for ingredients, they are just a general suggestion.) The recipe for the vinaigrette I borrowed from Chef Lynn Crawford's cookbook (she's awesome btw.) My inspiration was whatever happened to be fresh in my garden and fresh in my fridge, as well as a recent expedition to Bulk Barn (an amusement park for adults.) I think those are are the best recipes, the ones where you never really know how they are going to turn out. Surprises can be good. Get creative with this one: add feta cheese, add walnuts or sunflower seeds or cranberries, or some of your favourite diced fresh vegetables. Think colour, think texture. Think not having to turn the oven on in 30 C heat. And as an added bonus, the vinaigrette recipe makes up to 2 cups worth so you'll have plenty leftover to use throughout the week for other salads or sauces. It's light and refreshing and perfect for iceberg lettuce salad (it's making a comeback people, and for good reason.)
Turn on the A/C, pour yourself a Gin and Tonic (or have your sous chef do this for you), and spoon up some healthy, cool salads. Enjoy the heat while it lasts... just think, soon enough you will be cursing the snow and ice. The glass is always half full at Bistro 164. Cheers!
Three Grain Salad with Brown Derby Vinaigrette
Vinaigrette recipe from At Home with Lynn Crawford 2013
Ingredients for the salad
1/3 cup wheat berries
1/3 cup long grain wild rice
3/4 cup farro
1 cup or so of sliced cherry tomatoes
fresh basil leaves, chopped
Rinse the wheat berries, rice and farro under cold water. Place grains in a pot and add water, enough that there is 3-4 inches covering the top of the grains. Bring to a boil and let simmer with lid on for about 30 minutes, until grains are cooked throughout but not mushy. Drain and rinse under cold water. Mix in the cherry tomatoes, basil and about 1/3- 1/2 a cup of the vinaigrette. Garnish with more fresh basil. Serve immediately or let sit overnight to let the flavours mingle.
Brown Derby Vinaigrette
Makes about 2 cups so you will have plenty leftover to use for the rest of the week for other salads
1/2 cup red wine vinegar
2 tsp balsamic vinegar
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 tsp salt
Juice of 1 lemon
1 1/3 cups canola oil
In a medium bowl, whisk together the red wine vinegar, balsamic vinegar, honey, mustard, Worcestershire sauce, salt and lemon juice. Slowly whisk in the oil. Cover and refrigerate until ready to use
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