BEST GRAIN SALADS: Rice Noodle Salad with Vegetables and Cashews; Grandpa Caprese Panzanella; Lemon Couscous Salad With Cilantro, Raisins, & Almonds; Quinoa Tabouli with Mint, Parsley, and Preserved Lemons; Teriyaki Soba Salad.
One of the perks of having written a cookbook besides, well, pride and joy, is having an archive of perfectly tested recipes that cater precisely to your tastes. While it’s rare that I follow a recipe in the kitchen, choosing instead to follow my whims and the ingredients in my fridge, it is nice to have a base formula that I know I can count on. You know, rather than changing everything about a recipe, I can just throw in additions and substitutions here and there.
Though it’s published in our joint cookbook, technically speaking, this recipe comes from a salad Phoebe developed. She first brought Corn and Barley Salad to Mag Club in the spring of 2009, aka eons ago.