I could live off salad. Often I do. Traveling in the Middle Kingdom seldom offers the opportunity to enjoy fresh vegetables. Traveling in Europe is the polar opposite. Hearty rich salads can be found on every street corner. Some of the best I have ever had were at highway rest stops.
This blessed combination of greens, grains and proteins is as good as it gets. It is hearty enough to make ahead and leave in the fridge for a week, marinating and getting better by the day. A bowl for lunch and addition to brunch or a late night supper, it fits the bill with style and substance.
This is what I did with Dorie's recipe, based on what is in season and in my fridge;
- 2 cups wheat berries (or use Indian Millet to make it protein filled and gluten free)
- 1/2 cup Simple Vinaigrette
- 2 celery stalks, trimmed and chopped
- 1 small onion, chopped
- 1 carrot, sliced in ribbons
- 1 medium roasted beet, diced
- 1 12oz cans Tuna packed in oil, reserve oil to drizzle over salad
- 4 cups spinach greens, rinsed and dried
- 1 cup purslane, rinsed and dried
- 1 avocado, peeled, pitted, and sliced
- 1/4 cup Simple Vinaigrette
- Sea salt and freshly ground pepper to taste
Mix cooked wheat berries (or millet) with vinaigrette. Allow to marinate for at least 1 hour. Line a serving plate or large bowl with spinach and purslane. Top with grains, celery, onion, carrot and beets. Line the edges with tuna chunks. Arrange sliced avocado on top. Drizzle reserved oil and remaining vinagirette over the top of the salad. Season with salt and pepper to taste.
More from this classic cookbook:
- Lentil, Lemon and Tuna salad
- Crab & Grapefruit Salad
- St Germain des pres Onion Biscuits
- Navarin Printanier
Photo Credit: Julie T Cecchini