MULTI-GRAIN SALAD

MULTI-GRAIN SALAD image

Yield 6

Number Of Ingredients 14

2 heads garlic
1/2 cup plus 1 Tbsp EVOO, divided
1/3 cup finely chopped carrot
2 Tbsp Sherry vinegar
6 cups assorted cooked grains such as wheat berries, barley, kamut, wild rice, and/or basmati rice
(If you are using wheat berries in this colorful salad, allow for an additional 30 minutes cooking time.
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped yellow bell pepper
1/3 cup finely chopped zucchini
1/3 cup finely chopped celery
2 Tbsp minced scallion
2 Tbsp chopped flat leaf parsley
1 Tbsp chopped tarragon
1 tsp chopped dill

Steps:

Preheat oven to 450 degree with rack in middle. Cut off and discard top 1/2 inch of garlic heads, exposing cloves. Drizzle with 1 Tbsp oil (total), then wrap in foil, Roast garlic until centers of cloves are tender when pierced with a knife, about 40 minutes. Cool and squeeze roasted garlic out of its skin, then mash with a fork. While garlic roasts, blanch carrot in boiling water until just tender, about 2 minutes. Drain in a sieve, then rinse under cold water to stop cooking.\ Whisk together garlic, vinegar, remaining 1/2 cup oil, 1/4 tsp salt and 1/4 tsp black pepper in a large bowl. Add grains and remaining ingredients then toss.