Recipe Instructions:
INGREDIENTS
FOR THE PICKLED RED ONIONS
188 ml red wine vinegar
83 ml champagne vinegar
83 ml water
67 grams sugar
1 teaspoon salt
2 red onions, very thinly sliced
FOR THE BLACK PEPPER VINAIGRETTE
83 ml red wine vinegar
167 ml olive oil
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 clove garlic
FOR THE SALAD
2 1/2 cups red California grapes, halved
448 grams cooked farro or a gluten free alternative like quinoa
60 grams arugula
6 grams fresh basil leaves, cut into ribbons
1/2 cup chopped cashews
INSTRUCTIONS
Pickled Red Onions: Place the vinegars, water, sugar, and salt in a jar with a tight fitting – shake lid until well combined. Add the sliced red onions. Refrigerate at least 24 hours or longer for best flavor.
Dressing: Place the vinegar, olive oil, sugar, pepper, and salt in a jar. Crush the garlic clove and just drop it in the jar in one or two pieces – the idea is that you’ll still get some fresh garlic flavor infused into the dressing without the little pieces of raw garlic in the dressing when you serve it. ? Shake to combine. You can make this ahead.
Assembly: Toss the grapes and farro with about half of the dressing. Add the arugula, basil, cashews, and a handful (however much you want) of the pickled red onions. Toss to combine. Add additional dressing if it needs any more – for me, the original amount of dressing was just about right. Let the salad sit for just a few minutes to really get it nice and yummy, soaking in that dressing.
NOTES
The amount of dressing is more than what you’ll need for 6 servings, but I always like to have extra homemade dressing on hand so I’m leaving these amounts as-is. Just keep the dressing for a few days and make the salad one more time! ?
For the nutrition I only counted half the dressing amount for 6 servings.
If making ahead, toss everything except the dressing, arugula, and basil. Those should be added right before serving.
