This salad is a fantastic summer meal in itself, a great bring-with dish, and a side for barbecue. To make a quick version, use freekeh (cooks in 20 minutes!) or quinoa or barley. Barley and freekeh are quicker cooking grains, you could also use quinoa (not true grain) or bulgur (wheat) if you like a softer smaller quick-cooking grain . I particularly like the snappy chew of freekeh or wheatberries in this sort of substantial salad.
For this rendition, I got some beautiful Rainbow Chard, chopped and blanched the stems, chopped two small onions, half a red bell pepper, one mango. I made ribbons (chiffonade) of the chard leaves. No need to blanch unless they're really tough.
I used the juice of one lemon. I added approximately two tsp grated fresh ginger, 2 tsp mild white miso, 1 tsp honey, 1 tsp dijon mustard. Whisked in Meyer lemon olive oil to taste.
Adjust seasoning with S & freshly ground black pepper.
1. Make freekeh. Toast dry kernels in heavy bottom pot, just large enough to hold the completed amount. Add water when kernels begin to darken. I use a 3:1 ratio, draining off excess when it's all done. Pinch of salt. You can make ahead. Cool, cover, refrigerate.
2. Wash Swiss/Rainbow chard. Fold in half lengthwise, cutting along rib to remove it. Dice ribs. Make ribbons or chiffonade of leaves by rolling and slicing in about 1/3" ribbons.
3. Dice and blanch chard ribs.
4. Place chiffonade in dressing and massage. Set aside.
5. Prep your fruit and other vegetables. Here I sliced a bit of sweet white onion, rinsed and stemmed blueberries, diced a bit of red bell pepper, cut cubes of ripe mango.
6. If the freekeh has been made the day before and or cooled too much, heat it briefly in microwave. Add to dressing. Toss everything and sprinkle with crunchy sea salt (like Maldon) and fresh ground black pepper.
Garnish with Chinese 5 Spice nuts if you wish. Or simply zest a lemon over the top and toss.