Sprouted Grains Salad
| Serves | 4 |
|---|---|
| Menu Part | Entree |
Ofa Restaurant
Miami Beach, Fla.
On the menu at this Brazilian restaurant in Miami Beach, this dish is called salada de graos, which translates to “sprouted grains salad.” The kitchen combines lentils, chickpeas and barley with tomato confit, cashews and three types of onions. A housemade cashew mayonnaise and garlicky pesto ramp up the flavor and texture of the salad.
Ingredients
Sprouted grains
¾ cup lentils
¾ cup barley
¼ cup chickpeas
Tomato confit
¼ cup cherry tomatoes
3 tbsp. olive oil
½ cup chopped onions
1 leek, chopped (white part only)
1 tbsp. chopped scallions
½ cup cashews
1 tbsp. grated lemon zest
Pinch ground cumin
Pinch paprika
Pinch salt
Pesto
¼ cup toasted almonds
1/3 cup olive oil
2 cups basil leaves
1 cup parsley
2 garlic cloves
Pinch salt
Cashew mayo
¼ cup cashew nuts
½ tbsp. Dijon mustard
1/3 cup lemon juice
1/8 cup olive oil
2 tbsp. water
½ garlic clove
Pinch salt
Steps
1. Preheat oven to 200 F. Cook each grain in salted, boiling water until al dente. Combine grains in large bowl.
2. Place cherry tomatoes on baking sheet; drizzle with a tablespoon of olive oil and pinch of salt. Cook in preheated oven for 10 minutes.
3. Add cherry tomatoes to bowl with grains. Add remaining liquid from baking sheet. In skillet, heat a little olive oil. Add onions; saute for 3 minutes. Add leeks; cook 1 minute longer. Add salt and pour into grain bowl with tomatoes. Stir in scallions and remaining confit ingredients; set aside.
4. Prepare pesto: In blender container, combine all ingredients in order given; cover and blend until well combined. Set aside.
5. Prepare cashew mayo: Place cashews in bowl with water; allow to stand for at least 3 hours. Drain nuts and combine in blender with remaining ingredients; blend until creamy.
6. To serve, divide grain salad among bowls; top with pesto and cashew mayo.
Photo courtesy of Ofa Restaurant