PDXKnitterati | Michele plays with yarn, food, and music in Portland
Jeffrey Hannan - Writer, UX Architect
Roux 44
This site is pretty much empty
Grain salads are my go-to in summer when the garden lettuce has bolted in the heat but cucumbers, beans and summer squash are still going strong. They pair perfectly with grilled foods and a platter of sliced tomatoes for rave-worthy backyard entertaining, and also make a quick solution for a weeknight dinner.
In the past I've experimented with salad made with farro and frikeh (or parched green wheat), but this summer I decided to try a whole grain, organic unhulled barley from Camas Country Mill—I buy mine through the PDX Whole Grain Bakers Guild —rather than pearled or hulled barley. While it has to be soaked overnight before cooking, it definitely adds texture and a slightly nuttier taste to the finished salad.
For the vinaigrette: 1/2 c. olive oil 6 Tbsp. lemon juice 1 Tbsp. Dijon mustard 1 clove garlic, crushed 1/2 tsp. dried oregano Salt and pepper to taste
PDXKnitterati | Michele plays with yarn, food, and music in Portland
Jeffrey Hannan - Writer, UX Architect
Roux 44
This site is pretty much empty