Best Mixed Grain And Herb Salad Recipes

MIXED GRAIN AND HERB SALAD

Steps:

• In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

SOFT HERB SALAD

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

MIXED GRAIN & PRESERVED LEMON SALAD

Steps:

• Bring a large pan of water to the boil. Rinse and drain the quinoa and spelt, and add to the pan. Boil for 15-18 mins or until just tender, then rinse and drain again under cold water. Leave to drain in a large sieve.
• Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
• Stir the preserved lemons, herbs and fennel into the dressing, then add the grains. Toss to combine, checking the seasoning. Pile the salad onto a large platter, top with the toasted pumpkin seeds and serve.

JEWELED MIXED GRAIN SALAD WITH FRUIT AND HERBS FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER

Steps:

• 1. In a large pot with a lid, bring 5 cups of water, the soaked, drained wheat berries and 1 teaspoon of Kosher salt to a boil. Reduce heat, cover and simmer for 10 minutes. Add brown rice, return to a boil, reduce heat and cover. Gently simmer until grains are tender, about 50 minutes. Note: Wheat berries will remain slightly firm. Drain and add to large bowl and toss in dried fruit while grains are still warm. At the same time, in a medium pot bring 3 cups of water, black rice, half a teaspoon of salt to a boil. Reduce heat, cover and simmer until rice is tender, about 30-40 minutes. Drain and rinse very well, add to bowl. 2. Toss grains with nut oil, sherry vinegar, orange zest and orange juice. Cool to room temperature. 3. Add in green onions, parsley, mint, salt and pepper. Taste salad. Add salt, oil, vinegar or herbs as needed to suit your taste. Serve immediately, or cover and refrigerate until needed. Just before serving, garnish with nuts, extra chopped herbs or additional items.

HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS

Steps:

• Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
• Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
• Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
• When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
• When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.

HERB SALAD WITH POMEGRANATE & PISTACHIOS

Steps:

• Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.