Food52’s Radish & Pecan Grain SaladRecipe By: Amanda Hesser
Try this recipe for Radish & Pecan Grain Salad from the cookbook Food 52: Mighty Salads.
As [Food52 cofounder] Amanda Hesser put it, “This is the kind of salad that sounds like a starchy do-gooder, but it has grace and conviction.” Adapted from Court Street Grocers in Brooklyn… it won’t slap you on the wrist if your fridge isn’t bursting with the season’s best. Here’s where to put your dried cranberries, raisins, pecans, and other pantry lurkers.
- 2 cups mixed grains (such as pearled farro, freekeh, wheat berries, wild rice, quinoa, pearl barley, or any combination)
- 1 cup cubed roast turkey
- 1 cup radishes (ideally watermelon or French breakfast), thinly sliced with a mandoline
- 1 cup loosely packed baby arugula leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves, minced
- 1/2 cup loosely packed fresh tarragon leaves, minced
- 1/2 cup loosely packed fresh mint leaves, cut in a chiffonade
- 1/2 cup pecans
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/4 cup walnut oil
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt, plus more as needed
- Bring a large pot of generously salted water to a boil. Add the grains, turn down the heat, and simmer until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding the remaining grains).
- Drain the grains in a colander, then set aside until warm to the touch.
- In a large bowl, combine all of the ingredients and toss well. Adjust seasonings to taste and serve warm or at room temperature.