Roman Road Grain Salad

YIELD: 40 (4 oz.) servings

2 lbs. farro, cracked or whole grain, cooked and cooled
1 lb. pearl barley, cooked and cooled
1 lb. couscous, cooked and cooled
8 oz. millet, cooked and cooled
2 lbs. broccoli rabe, cleaned, stalks left in place, blanched and cooled
24 oz. artichoke hearts, cooked and cooled (or jarred)
1 lb. sweet white onions, cut into rings, ½” thick and grilled
1 lb. fennel. Laterally sliced and grilled
1 cup sun dried tomatoes, in oil, cut in half
2 lbs. spinach, mature leaf, cleaned and destemmed but whole
8 oz. capers
½ cup basil, coarsely chopped
¼ cup oregano, coarsely chopped
¼ cup rosemary, coarsely chopped
½ cup red wine vinegar
1 cup extra virgin olive oil
1 cup pine nuts, toasted
lemon slices, grilled

1. In a large mixing bowl, combine all of the cooked and cooled grains and vegetables but the spinach, toss.
2. Fold in spinach, capers and herbs, gently folding in until spinach is just wilted into dish, adding vinegar and olive oil to moisten.
3. Place in serving dish, garnish with toasted pine nuts and grilled lemon slices and serve.

Photo and recipe: Nestle Professional/Alan Archer, CEC