TRITICALE SALAD WITH SUN-DRIED TOMATO VINAIGRETTE,serves 6
Recipe from The Olive Harvest Cookbook by McEvoy Ranch Head Chef Gerald Gass.
Triticale is a cross between wheat and rye. A good substitute in this salad is farro, an ancient variety of wheat and a Tuscan favorite. Changing the grain may change the cooking time; check for doneness periodically after 30 minutes.SALAD INGREDIENTS
1 cup triticale
6 cups water
1 teaspoon sea salt or kosher salt
3 tablespoons chopped walnuts, lightly toasted
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons diced oil-packed sun-dried tomatoes
1 shallot, finely chopped
1/4 cup McEvoy Ranch Extra Virgin Olive Oil
1 tablespoon walnut oil
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground pepper
In a saucepan, combine the triticale and water and bring to a simmer over medium heat. Simmer uncovered, adding more water if necessary to keep the grains submerged, until the grain is tender but still chewy, about 1 hour. Season with salt during the last 15 minutes of cooking. Drain in a colander and rinse briefly with cold water; let cool in a colander.
Meanwhile, prepare the vinaigrette; in a small bowl, whisk together all ingredients. Adjust seasoning to taste.
Combine cooled triticale and vinaigrette, tossing evenly to coat the grains. Add walnuts and parsley and toss again. Let the salad stand at room temperature for 1-2 hours so the flavors meld. Taste and adjust seasoning before serving.