The Olympia Provisions Grilled Summer Salad
Recipe: The Olympia Provisions Grilled Summer Salad
The Olympia Provisions Grilled Summer Salad
Apricots + Corn + Smoked Ham = One Superior Salad
Summer is grilling season, so take advantage of the season in your cooking. With salads in particular, this is an opportunity to put away the spinner and focus on the freshness of the ingredients that the warm months offer. This is a proprietary recipe from our friends at Olympia Provisions, crafters of some of the most renowned cured meats in the U.S. It brings together a trio of ancient grains—they have their favorites, but any will work—with grilled fresh apricots and corn, all topped with some Sweetheart Ham and a simple vinaigrette. This is what the summer is supposed to taste like.
The Olympia Provisions Grilled Summer Salad
Apricots + Corn + Smoked Ham = One Superior Salad- Prep Time : 20 min.
- Cook Time : 60 min.
- Total Time : 80 min.
- Serves 4
Ingredients
- FOR SALAD
- 1 cup freekeh
- 1 cup pearl barley
- 1 cup farro
- 8 oz. Olympia Provisions Sweetheart Ham, diced
- 4 apricots
- 2 ears yellow corn
- FOR VINAIGRETTE
- 8 tbsp canola oil
- 4 tbsp extra virgin olive oil
- 4 tbsp rice vinegar
- 1 tsp Dijon mustard
- 2 tbsp parsley
- 1/2 tsp salt
- 1 tsp sugar
Directions
- Place each grain in it’s own small sauce pot and cover with 1 quart water. Season liberally with salt (as if for pasta) and bring to a simmer. Cook until the grains are tender to your liking, anywhere between 15 minutes and an hour, depending on the type and age of the grain. When grains are tender, drain them in a colander and place in a shallow dish to cool. Combine cooked grains and set aside until ready to serve. If waiting more than an hour, cover tightly and refrigerate.
- Prepare a grill. Cut the apricots in half and brush their cut surfaces with a little olive oil and season lightly with salt. Grill for about one minute over a hot fire, until charred but still a little firm. Do not let the apricots turn mushy. Remove them from the grill, using a spatula so as not to tear the flesh. Cool apricots to room temperature and cut into wedges.
- Shuck the corn and place the ears directly on the hot grill. Char them well on all sides, then cool slightly and cut the kernels from the ears.
- Prepare the vinaigrette by placing all ingredients except the oil in a blender and blending until smooth. With the machine running, drizzle in the oils to create a fully emulsified vinaigrette.
- To assemble the salad, combine the grains, grilled apricot wedges, grilled corn, and parsley in a large mixing bowl. Add the vinaigrette and toss gently, being sure not to break up the apricots. Divide among 4 salad plates and distribute the diced ham on top.
