Your Life A to Z Recipe: Wednesday July 16th, 2014: Whole Grain Salad and Heirloom Tomatoes with Salsa VerdePosted: Updated:
WHOLE GRAIN SALAD
1C. FARRO, COOKED
1C. RED QUINOA, COOKED
1EAR. CORN, ROASTED
.5C. ENGLISH PEAS, COOKED
2TBS. FLAT LEAF PARSLEY, CHOPPED
1BUNCH. PEA SHOOTS
2TBS. EXTRA VIRGIN OLIVE OIL
1C. TOMATO VINAIGRETTE
Cooking The Grains
-In two separate pots simmer the quinoa and farro in 2.5 cups of salted water until tender.
-Cool the grains before proceeding.
Cooking The Peas
-In a large pot of boiling water blanch the peas for 1 minute, then “shock” them in ice water until chilled all the way through.
Cooking The Corn
-Rub the “ear” of corn with olive oil and salt then char it on the grill on all sides.
Mixing The Salad
-Combine all of the ingredients in a large mixing bowl EXCEPT the pea shoots and extra virgin olive oil.
-Plate the salad on the desired serving dish and garnish with the pea shoots and drizzle with the extra virgin olive oil.
2C. TOMATO JUICE
3EA. ROMA TOMATOES, DICED
4TBS. SHERRY VINEGAR
1C. EXTRA VIRGIN OLIVE OIL
1TBS. DIJON MUSTARD
-In a blender combine all of the ingredients EXCEPT the olive oil. Purée on high until the mixture smooth.
-Slowly add the olive oil until the mixture thickens.
HEIRLOOM TOMATOES WITH SALSA VERDE
1LB. HEIRLOOM TOMATOES
8EA. WHITE ANCHOVY FILETS (MAY SUBSTITUTE DARK ANCHOVIES)
½ C. RICOTTA SALATA, GRATED (MAY SUBSTITUTE PARMESAN)
½ C. SALSA VERDE
-Cut your tomatoes into random large pieces.
-Toss the tomatoes with the salsa verde, some salt and fresh cracked pepper then place in a desired serving dish.
-Evenly sprinkle the cheese over the tomatoes, and garnish with the anchovies.
½ C. BASIL
½ C. ARUGULA
½ C. CHIVES
½ C. PARSLEY
2EA. LEMON JUICE/ZEST
1EA. JALAPENO, DICED
8EA. DARK ANCHOVY FILETS
½ C. EXTRA VIRGIN OLIVE OIL
-Combine all the ingredients in a blender (for more smooth) or food processor (for more textured) and purée on high until smooth.