This recipe is from ‘Summer Staycation Idea: Camping Recipes and Yoga Practice.’
Feel free to grab whatever fresh herbs you have in your garden or on hand. For me, sometimes that means green onions, chives, basil, and parsley. Go ahead and make it your own!
6 Servings
Ingredients
- • 1 cup grain (quinoa is a nice light option, farro is a nice hearty option)
- • Kosher salt, freshly ground pepper
- • 1 small shallot, finely chopped
- • 1 small serrano chile, finely grated (remove the seeds if you want to keep the spice level down)
- • 1 1″ piece ginger, peeled, finely grated
- • ½ cup extra-virgin olive oil
- • ¼ cup fresh lime juice
- • 1 tsp pure maple syrup
- • 2 tbsp lemon juice (add the zest in there too if you’re feeling it)
- • 2 pomegranates, seeded (dates work too if you can’t find pomegranates)
- • 1 big bunch parsley, leaves and tender stems very coarsely chopped (about 1½ cups)
- • 1 small fennel bulb, fronds torn, bulb and stalks thinly sliced
- • Handful of mint leaves, torn if large
- • Flaky sea salt
Preparation
Make the dressing first by whisking together shallot, chile, ginger, oil, lime juice, maple syrup, and lemon. Taste dressing and season with kosher salt.
Combine the remaining ingredients in a large bowl. Top with dressing and mix before serving. Finish with more salt if needed. Assembled salad can be kept refrigerated for 3 days.
Sara Johnson is the Central UP Local Food Marketing Sales Rep. She lives in Marquette. Contact her at [email protected]