The kind of days where every movement seems to take just enough extra effort that you want, no NEED, to make every action count.
Where you just want to go with the flow and say "what ever"...
I am not sure if I call it laziness or conservationism.
These are the days where I try to either a) limit the amount of cooking/ baking going on in the house and b) when cooking/ baking must be done, relegate it to the grill.
Now, I know this was supposed to be a wheat berry/ tuna salad; but since I was having my parents over for their anniversary (56 years, can you believe it?) and this was the main course, I felt I had to do a little better than a can of tuna...
And I wasn't feeling the apples, onions and celery that day...
It ended up being the perfect meal for the weirdness that characterized the weather around here this summer.
We capped off the meal with next week's
It wasn't fancy, but it was satisfying - in the end, it was all that mattered.
I know, this is supposed to be a recipe-recipe, but I looked at it and saw it more as inspiration-recipe.
Here's what I did...
Grain Salad with Protein
Adapted from Around My French Table by Dorie Greenspan
For the dressing:
1 Tbs Dijon mustard
3 Tbs champagne balsamic vinegar
1/2 cup extra virgin olive oil
Salt (1/2 tsp pink sea salt), pepper (1/2 tsp crushed black peppercorns)
For the salad:
1 cup grains (wheat berries, spelt berries, rye berries, etc), cooked and cooled
Protein of your choice, cooked (2 lbs shrimp, grilled)
Lettuce (one bunch green leaf lettuce, one bunch escarole)
Hard boiled eggs, quartered
Radishes, cut into 1/2 inch chunks
Small golden tomatoes, halved
1 4 oz round of fresh Chevre, crumbled
Grilled lavash or pita wedges, for serving
Combine dressing ingredients in a glass jar. Shake vigorously until well combined.
In a medium bowl, toss cooked grains with 2-3 Tbs of dressing. Let sit for ~1 hour.
In a large bowl, I combined the tomatoes, radishes and lettuce. Since I know that my eaters have particular feelings about the remaining ingredients, I kept those on the side. To serve, everyone placed a couple of scoops full of the lettuce mixture on their plate and added what ever they wanted of the add-ins. (The remaining dressing was at the table in a bowl).
This post participates in French Fridays with Dorie.