Ancient Grains Salad - | WBTV Charlotte

Ancient Grains Salad

Presented by Chef Chris Coleman, Stoke

Ancient Grains Salad                                                    Makes 2 salads


2 c                   Mixed Ancient Grains, cooked (farro, quinoa, sorghum berries, wild rice, etc.)

½ c                   Salsa Verde (recipe follows)

1 EA                 small head Frisee lettuce, torn

1 EA                 Avocado

¼ c                   Carrots, shredded

¼ c                   Fennel, shaved

1EA                  Lime

As needed       Georgia Olive Oil, or high quality extra virgin olive oil

To taste           Kosher Salt

4 T                   Cashew Cream (recipe follows)

Optional          Grilled meat, poached egg, etc.

  1. In a mixing bowl, gently stir together grains, salsa verde, torn frisee, avocado, carrots, and fennel.
  2. Juice lime over salad, add a splash of olive oil and a pinch of salt and toss gently to coat all ingredients. Add more oil and salt if desired.
  3. Season to taste.
  4. Divide Cashew Cream between 2 bowls, smearing over the bottom to coat the bowl.
  5. Divide the salad between the two bowls, placing on top of the cashew cream.
  6. Top with grilled meat or fish, poached egg, grilled or sautéed mushrooms – whatever you like.

Salsa Verde


10 EA               Tomatillo, small dice (1/8“)

1 EA                 Shallot, minced

1 EA                 Jalapeno, minced

1 EA                 Lime juice

1 Bunch           Cilantro, chopped

As needed       Georgia Olive Oil

To taste           Salt

  1. Combine all ingredients.
  2. Stir in olive oil.
  3. Season to taste.

Cashew Cream


1 C                   Cashew, raw

¼ C                   Almond milk (or soy milk)

Pinch               salt

As needed       water              

  1. Lightly toast cashews.  Reserve until cool.
  2. Place cashews in Vitaprep, blend until ground.
  3. Add almond milk and blend until smooth.
  4. Add water to adjust consistency.
  5. Season with salt to taste.

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