Citrus grain salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Naval oranges |
| 4 | cups | Cooked grains, such as brown rice, barley or kamut |
| 1 | tablespoon | Grated orange zest |
| ⅓ | cup | Fresh parsley, minced and tightly packed |
| 1 | cup | Carrots, shredded |
| ½ | cup | Celelry, finely chopped |
| ⅓ | cup | Raisins or currants |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Safflower or canola oil |
| 1 | tablespoon | Wine vinegar |
| 3 | tablespoons | Lemon juice, fresh squeezed |
| ½ | teaspoon | Sea salt or to taste |
| Freshly ground pepper | ||
| Lettuce or radicchio leaves | ||
Directions
Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar. Pulse briefly or shake well to blend.
Pour dressing over grain mixture and toss until thoroughly blended.
Taste and add more salt or lemon juice, if needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish with reserved orange sections.