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. style="margin-bottom:0in;margin-bottom:.0001pt;">In a mixing bowl, gently stir together grains, salsa verde, torn frisee, avocado, carrots, and fennel.
  2. style="margin-bottom:0in;margin-bottom:.0001pt;">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. style="margin-bottom:0in;margin-bottom:.0001pt;">Season to taste.
  4. style="margin-bottom:0in;margin-bottom:.0001pt;">Divide Cashew Cream between 2 bowls, smearing over the bottom to coat the bowl.
  5. style="margin-bottom:0in;margin-bottom:.0001pt;">Divide the salad between the two bowls, placing on top of the cashew cream.
  6. style="margin-bottom:0in;margin-bottom:.0001pt;">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. style="margin-bottom:0in;margin-bottom:.0001pt;">Combine all ingredients.
  2. style="margin-bottom:0in;margin-bottom:.0001pt;">Stir in olive oil.
  3. style="margin-bottom:0in;margin-bottom:.0001pt;">Season to taste.

Cashew Cream


1 C                   Cashew, raw

¼ C                   Almond milk (or soy milk)

Pinch               salt

As needed       water              

  1. style="margin-bottom:0in;margin-bottom:.0001pt;">Lightly toast cashews.  Reserve until cool.
  2. style="margin-bottom:0in;margin-bottom:.0001pt;">Place cashews in Vitaprep, blend until ground.
  3. style="margin-bottom:0in;margin-bottom:.0001pt;">Add almond milk and blend until smooth.
  4. style="margin-bottom:0in;margin-bottom:.0001pt;">Add water to adjust consistency.
  5. style="margin-bottom:0in;margin-bottom:.0001pt;">Season with salt to taste.