Rita's Ensalata Mare E Terre
Sonya's sister, Rita Speranza, is a chef at Wild Oats Natural Marketplace in West Hartford, Connecticut. This is her variation on a salad she makes for the fresh-foods deli. The grains and vegetables come from the earth, and the seaweed from the ocean – hence this dish's melodic name.
Ingredients
Instructions
Cook grains (separately) until al dente and set aside. (Wheat berries and wild rice take about 75 minutes to cook fully; kasha cooks in about 20 minutes.)
Place seaweeds in a bowl and cover with cold water. Let sit 15 minutes, to absorb water and soften. Drain water; reserve seaweed in a large bowl. Add grains, vegetables, and cashews. Add Ginger-Garlic Dressing to taste; toss until salad is well coated and fully combined. Garnish with red pepper and green onions.
Ginger--Garlic Dressing
Ingredients
Instructions
In a medium-size bowl, whisk ingredients together until thoroughly combined. Makes 1-½ cups.
Yield:
Preparation Time
Total Time
Preparation Method
Category
Course
Source
More Recipes Like This
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our free Beginner Gardening Guide!
The Almanac Webcam
Chosen for You from The Old Farmer's Store
BONUS: You’ll also receive our Almanac Companion newsletter!
Leave a Comment