Continuing our multi-part series, “Unusual Grain Salads”, this one is based on this recipe from 101 Cookbooks. I loved the depth of flavor that the roasted scallions added, and because I also found ramps at Whole Foods, I lightly roasted those too. The citrus-parmesan vinaigrette was a winner, too – I used a combination of citrus that I had on hand, so this time, that included minneola, meyer lemon, lime, and orange juices. I think it would work with just about any combination, though.
Insanely, bind-blowingly good. Extremely mellow, almost creamy. It lacked the characteristic “bite” if most Ellen salads. It was like a warm salad, but cool. The goat cheese was melt in your mouth delicious and the red peppers offered the occasional burst of sweetness. The best grain salad ever.