Salads like this one remind me of warm weather, picnics, and farmers markets. While not exactly spring in New England, this plate of crunchy radishes, chewy grains and lentils, and tart dried fruits might just transport you.
Radish and Pecan Grain Salad
Adapted from Food52
Yield six to eight2 cups mixed grains/beans/rice (used barley, millet, and French green lentils, but farro, wild rice, and quinoa can also work)
1 cup baby arugula leaves
1/2 cup parsley leaves, minced
1/2 cup mint leaves, chopped
1/4 pound pecans, slightly chopped
1/4 cup sherry vinegar
1 cup mixed radishes (used watermelon and French breakfast) cut into thin slices, preferably using a mandoline (watch your fingers!)
1/4 cup shallot, minced
1/4 cup olive oil
1/2 cup dried cranberries/raisins/cherriesBring a large pot of heavily salted water to a boil. Add the grains/beans and cook until just tender, about 25 minutes. The barley went in first, followed by the lentils. The millet was cooked separately due to it's shorter cooking time. Drain the grains/beans into a colander, then set aside until warm to the touch.Combine all the ingredients in a large bowl and toss well. Season with salt to taste.