|These are the radishes, for some reason I cut one of them out|
I was also intrigued by this salad because it used different grains, and I am a sucker for all those bulk bins at the market, there are just so many possibilities.
For the salad I used wheat berries and pearl barley, both of which are really hearty filling grains. The recipe calls for 1/2 a pound of pecans, which is a lot of pecans. I decided to just put a half cup of pecans, which seemed to be efficient.
The dressing uses a combination of olive oil, walnut oil, and sherry vinegar. I discovered that the sherry vinegar we had was expired and tasted like nothing, I instead used some pomegranate balsamic vinegar but regular balsamic would work too.
The nice thing about this salad is that there are so many different variations you could do. I loved the crunch from the radish and pecans. The mint, parsley, and arugula, gave such a nice fresh taste. And it's another way to use radishes.