What a nice 4th of July party we had indeed! It was a very special day. Everyone really outdid themselves with the great dishes they prepared and we had a lovely feast. We had so much food, that we actually had a two day party, had a great Bar-B-Q the next day! As you can see, the bowl that Marilyn is holding here, is practically empty! That one contained Diane's awesome Endive and Walnut Salad, what a huge hit it was. She is kind enough to share the recipe with us.... Other big hits at the party were Lori's Confetti Grain Salad and she is also sharing her recipe with us, Andi's Egg Salad, Ann's Potato Salad and Christine's Minted Zucchini Salad. And of course, Emily's desserts.
Lori's Confetti Grain Salad:
1 | cup | any combination of oatgroats, barley (not pearled), spelt berries, kamut, quinoa (not more than 25%), or rice | 2 | cups | water or broth (try low-sodium chicken broth) | 1 | pinch | sea salt | 1 | | quarter size spot of olive oil | 1 | | red, orange, yellow or green bell pepper, chopped | ½ | bunch | parsley, chopped fine | 3-4 | | scallions, sliced thin | 2 | | red radishes, chopped fine (opt) | ¼ | cup | frozen corn, defrosted (opt) | ¼ | cup | jicama, chopped (opt) |
| ½-1 | pint | cherry tomatoes, quartered | ¼ | cup | celery, chopped fine | ¼ | cup | carrots, chopped fine | ¼ | cup | purple cabbage, shredded (opt) | 1 | | 15 oz. can black beans or other beans, rinsed | 2 | oz. | olive oil | 4 | oz | freshly squeezed lemon juice | 1½ | tsp | dried dill | ¼ | tsp | black pepper | ¼ | tsp | sea salt |
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Rinse grains and check for stones. Place grains in rice cooker. Add water or broth, pinch salt and spot of olive oil. Turn rice cooker on. (This can be made in advance) In a large serving bowl, place rinsed beans, chopped bell pepper, scallions, parsley, (corn, jicama, radishes, carrots, celery if using). Stir gently to combine ingredients. In a small bowl, whisk together oil, lemon juice, salt, pepper, and dill. Add grains after they've cooled a bit to the serving bowl. Mix well. Add tomatoes and mix gently. Whisk dressing while pouring over salad. Serve over lettuce leaves if you wish. If you have time, allow salad to chill. |
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Source
Author: Lori Moldovan
Author Notes
Substitute any protein for the beans. Feel free to use any beans or combination of proteins.
Substitute any citrus juice for lemon juice. I prefer lemon or a lemon/lime combination.
This is a flexible recipe, make it your own!
Diane's Endive and Walnut Salad:
This recipe came from the French Farmhouse Cookbook which has some just super recipes.
For the Vinaigrette
1 tsp Dijon mustard (I use more)
2 Tbs sherry vinegar
6 Tbs extra-virgin olive oil
1 large shallot, peeled and cut into paper thin rounds
1 clove garlic, peeled, green germ removed, and minced
Sea salt and freshly ground black pepper
For the Salad
3 large Belgian endive, trimmed
6 ounces (180 g) Gruyere-type cheese, cut into small cubes
1 Cup (125 g) walnuts, finely chopped
1. In a large salad bowl, whisk together the mustard and vinegar. Then add the olive oil in a fine stream, whisking constantly until the mixture is emulsified. Add the shallot and the garlic, whisk, and then season to taste with salt and a generous amount of black pepper.
2. Cut the endive into thin crosswise slices. Add the endive, the cheese and the walnuts to the vinaigrette and toss thoroughly. Season to taste and serve immediately.
My comment, while this salad tends to lose some of its fresh color, it is great if not served "immediately" (right?) and I have eaten the left overs on day 2. Enjoy!
