Vegetable and Grain Salad
2cups cooked rice and or quinoa
2 oz of feta
3 radishes, sliched
1 lemon to use for zest and juice
1 shallot, chopped
4 oz or 3 loosely packed cups Arugula
2 tbsp olive oli
3 carrots, sliced
7 springs of mint
Salt and pepper to taste
Cook rice and let cool. This can be done the night before or earlier in the day, what's important is that the rice is cool so it doesn't cook any of the vegetables and the keep their crispness
For slicing the vegetable, you want to get them very thin. I like to use a mandolin but know a lot of people are not comfortable with that and it isn't the most accessible kitchen utensil. Use the method that you are most comfortable with
Mix together the rice, feta, radishes, shallot, arugula, carrots and mint
Now that everything is mixed together we are going to make the light natural dressing for this . Add the lemon zest, lemon juice, olive oil, salt and pepper and toss the salad lightly coating the salad.
Adding the more longwinded stuff at the bottom again! That way people can get to what is most important first: the food.
Before I moved to New York (and learned what winter really was) I took having fresh vegetables for granted. I could make salads year round so what was so special about them? Now that I go for months with limited options at the farmers market I cannot wait for Spring to come. When I get my first peek of radishes at the farmers market I just want to eat vegetables nonstop until the next winter comes. I guess no one will be surprised when the recipes over the next few months are all very vegetable focused.
All that being said, this salad is not spring specific . Most the ingredients you can get year round but peak in earl spring. This is why it felt like the perfect salad to start my obsession with. Seasons vary by location, but when I start to see mint, greens, and more radishes and the farmers market it is my first sign of spring.