By the time this post goes up, Paloma and I will be in Russia spending some much anticipated time with grandma. I will try to keep Instagram updated with some snaps from our travels.
I leave you with this salad, made with plenty of nutritious grains, herbs, and two stars of the spring/summer farmer’s market – asparagus and strawberries. It’s a variation on one my all time favorite salads, from our book (Fava Bean, Quinoa, and Mint Salad on pg. 89) – simple, rich in textures, filling and very fresh. Mint is essential to the flavor here, so try not to skip it.
Enjoy the beginning of summer!
Multigrain Summer Salad with Strawberries and Asparagus
for the salad
1 bunch asparagus
2 cups strawberries – sliced
handful fresh mint leaves – chopped
handful basil leaves – chopped (optional)
2 cups cooked grains (I used a combination of sorghum, red rice and spelt, but any grains like quinoa, faro, frekkeh, any type of rice, or even buckwheat would work fine here)
sea salt and freshly ground black pepper (optional)
for the dressing
1 1/2 teaspoons Dijon mustard
1 tablespoon maple syrup
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
pinch of sea salt
1. Cut tough ends off the asparagus. Cook it your preferred way – blanch, steam or grill. I like to blanch asparagus in salted water for 3 minutes, then shock it in an ice bath, so it stays bright green and crispy. Slice into bite sized pieces.
2. Whisk together all the dressing ingredients in a small bowl until well combined and set aside.
2. Place cooked grains into a large mixing bowl. Add asparagus, strawberries and herbs. Pour the dressing over the salad and toss gently. Adjust seasoning with salt and pepper if desired. This salad tastes best when eaten within a day.