by Chef Debbie Gold

"This is a great salad that can be served hot or cold. The savory adds spiciness and contrasts with the dried cherries, which bring a sweet touch to the grains. Serve this hearty salad alone or with beef, chicken, pork, salmon, or shrimp, or top it with some fresh chèvre.”

Bulgur:

½ cup water, stock, or vegetable juice 

¼ cup bulgur

Barley:

11/3 cups water, stock, or vegetable juice        

1/3 cup barley

Quinoa:

1/3 cup quinoa

2/3 cup water, stock, or vegetable juice

Dressing:

1 small red onion, diced           

1 tablespoon finely snipped chives        

1 tablespoon thyme leaves       

1 cup olive oil  

½ cup dried cherries

½ cup sherry vinegar

¼ cup savory leaves

Salt and pepper

To prepare the bulgur, bring the water to a boil, and add the bulgur. Let stand until all the water is absorbed, about 20 to 30 minutes.

To prepare the barley, bring the water to a boil, and add the barley. Cook the barley until tender, about 15 minutes.

To prepare the quinoa, rinse it under cold, running water, and drain. Combine the quinoa and water in a medium saucepan, and bring to a boil. Reduce the heat to medium-low. Cook until the liquid is absorbed and the quinoa is transparent, about 8 minutes.

To prepare the dressing, combine the onion, chives, thyme, oil, cherries, vinegar, savory, and a little salt and pepper.

Combine the bulgur, barley, and quinoa, and toss with the dressing.

Yield: 4 servings

Recipe from My Favorite Herb: How North America’s Great Chefs Savor the Flavor of Herbs by Laurel Keser. Published by Callawind Publications, the award-winning cookbook publisher based in Montreal. For more information about Callawind’s cookbook publishing services, please visit www.callawind.com.