This salad has a story. No, not like the potato story. Let's rewind the time when I was in Paris, a couple of weeks ago for the Ouishare conference. After a long morning of talks and a workshop I attended, everyone was waiting to have lunch impatiently. Out of at least 10 lunch meal choices and 5 food stations, I picked a fresh and filling wheat-based salad and the fudgiest-spongiest-most-chocolaty brownie you can think of and I sat down with some people I have just met in le Parc de la Villette, facing le Cabaret Sauvage. It was the last day of conference and there was the second part of the day left and the party at night.
The weather was nice; I was sitting on the grass looking up to the sun occasionally and enjoying the moment. The salad tasted good and I particularly loved it because of the olive oil drizzle replacing the usual vinaigrette or the heavier sauces alternatives. 1 tbsp to 2 of olive oil would just be perfect for a meal size salad to cover the veggies. Not too much, just enough to taste the distinct sweetness and appreciate the soft velvety mouth feel that it gives.
I felt like the entrepreneur's association with the salad would sound right because it was back then at a relevant event and the salad is also quick to prepare for an entrepreneur with a busy sched.
For 4 servings you will need,
200g of Ebly pre-Cooked wheat
1 1/2 cup of water
1 1/2 cup of sweet black grapes
200g of mozarella cheese block
100g of walnuts
1/2 cup of thinly minced parsley
5 tbsp of olive oil
A pinch of salt and a pinch of pepper
Cookware and Cutlery
A big bowl
1- Cook the wheat in salted water (15 g of salt per liter of water) for 20 minutes, then cool and drain immediately.
2- Cut the Mozzarella cheese and the cucumber into small cubes and cut the grapes in half.
3- Mix the wheat with the Mozzarella, the grapes, the cucumbers, and the minced parsley then add the walnuts.
4- Prepare the seasoning, olive oil, salt, and pepper.