Salad Days

These two salads from Jane Brody's Good Food Gourmet are favorites from way back, and perfect for July. I've taken the Corn and Barley Salad to many a potluck for something just a little different, and people always love it. It would also be good with that quinoa you cooked and are not sure what to do with. Which reminds me, on the weekend I like to cook up a big batch of grains of one type or another---quinoa, barley, brown rice---as well as a pot of pinto, black, garbanzo or other beans. During the week these come together with some other ingredients to make many of our dinners and lunches, just by adding some freshly garlic-sauteed baby spinach and a crumble of feta cheese over the top of the grain; or adding a quick vinaigrette, some scallions, cumin, and parsley or cilantro for a lunch salad. It's a God-send to open the fridge and see bowls of grains and beans just waiting for you to do the tiniest bit of creative combination and prep. It also requires fewer brain cells, which are sorely lacking in my kitchen during the current heat wave.

Speaking of heat waves, Lucy and I are escaping off to Bermuda tomorrow via a big cruise ship leaving from the west side of Manhattan. One of the things we're most excited about, of course, is all the different restaurants on the ship. Melissa and Leslie, if one of them serves tapas, you'll know where to find us for the next 8 days! Bon Voyage.

Corn and Barley Salad

Salad:

• 3 cups water
• 1/2 tsp salt
• 1 cup barley
• 2 cups cooked corn kernels
• 1/2 cup thinly sliced scallions
• 1 large tomato, seeded and finely chopped
• 1 to 2 seeded and minced jalapenos

Dressing:

• 2 cloves garlic
• 3 TBSP white wine vinegar
• 2 TBSP olive oil
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

1/4 cup minced cilantro or fresh parsley

1. Cook the barley in a large pan of boiling salted water, stirring often until just tender---about 30 minutes for pearled barley, 40 minutes for unpearled. DO NOT OVERCOOK THE BARLEY. Drain in a colander, rinse it under cold water, and let it drain until cool.

2. Transfer cooled barley to a large bowl. Add corn, scallions, tomato, and peppers; toss well.

3. Mix dressing ingredients in a blender or food processor. Pour dressing over salad, toss the salad well to combine ingredients thoroughly. Cover the bowl and chill in refrigerator.

4. One hour before serving time, stir the parsley or silantro into the salad, and allow to come to room temp.

Orzo Pesto Salad

Whole wheat orzo is my pasta of choice these days. Sometimes my quick workday lunch is room-temp orzo topped with chopped fresh tomatoes and a spoonful of store-bought pesto. That reminded me of this salad.

• 1 pound whole wheat orzo
• Boiling salted water
• 1 1/2 cup fresh basil leaves, minced
• 1/4 cup minced parsley
• 4 cloves garlic, peeled and crushed
• 1/4 tsp salt
• 1/4 cup olive oil
• 1 large sweet red pepper, cored, seeded, chopped

1. Cook orzo in boiling salted water for 8 minutes; drain.

2. While the orzo cooks, combine remaining ingredients except red pepper in a large bowl. Add the drained orzo while it is still warm, mix the ingredients well, and refrigerate the salad.

3. Just before serving, add the red pepper and toss the salad.