If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place.
Hello everyone!
Today I'll teach you how to make a superb grain salad with whatever grains, vegetables, and mix-ins you love. Then we'll put those principles into practice with a favorite of mine: Farro, Sugar Snap & Feta Salad.
Being able to make a grain salad whose every bite is a zingy thrill is an essential summer skill. On its own, a grain salad is a complete meal—and one that can easily be lugged outdoors. It’s more substantial than plain veggies, but brimming with so many vegetables that it celebrates the season’s best.
It can also complete anything that comes off the grill. Over the years I’ve learned that it’s less stressful (and usually more delicious) to have sides prepared indoors before I head out with beer and friends to cook my chicken or steak over the coals. The knowledge that the rest of the plate has been taken care of—and that people can start to eat the sides while my meat crusts and rests properly—makes the experience better for everyone. Especially the cook.
Once you understand the key steps to build flavor and lusciousness at every stage of the salad, it’ll become the most popular dish at the picnic. These are the five rules to follow:
