Radish and Pecan Grain Salad

By Andrew Burman and Matt Monahan, the chefs at Court Street Grocers.
Serves 6 to 8 as a side

• 2 cups mixed grains (like farro, freekah, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 pound pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
2. Drain the grains into a colander, then set aside until warm to the touch.
3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s