Grano-Seafood Salad (Grano di Mare)

Makes 6 Servings

For the Grano:

1 purple onion, minced

2 tablespoons extra virgin olive oil

1 1/2 cups (250g) Grano or Lightly Pearled Soft White Wheat

salt

For the Salad:

15 cockles, scrubbed

salt and pepper

1 cup plus 2 tablespoons (270 ml) extra virgin olive oil

10 mussels, scrubbed

1 cup (240 ml) white wine

1 lemon, sliced

1/2 pound (225g) skinless and boneless sea bass, cut into cubes

1/2 pound (225g) scallops, cut into 1" cubes

1/2 pound (225g) skinless and boneless salmon, cut into cubes

1/2 pound (225g) skinless and boneless tuna, cut into cubes

1 pound (450g) baby string beans, cooked

2 tablespoons chopped Italian parsley

juice of 2 lemons

4 cups (80g) frisee salad

MAKE THE GRANO:

1. Cook the onion in the olive oil until translucent, about 5 minutes.

2. Add the Grano and 12 cups (about 3 liters) water, salted as you would for pasta.

3. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
MAKE THE SALAD:

1. Soak the cockles in water to cover with 1 tablespoon of salt for 30 minutes; drain and rinse.

2. Heat 2 tablespoons of the olive oil; add the mussels, cockles, and 1/2 cup (120 ml) of the wine; simmer until the shellfish open and then shell half into a bowl.
3. Bring a pot of water to a boil. Add salt, the sliced lemon, and the remaining wine.

4.  Poach the sea bass, scallops, salmon, and tuna for 4 minutes; remove with a slotted spoon; add to the clams and mussels.

5. Stir in the Grano, string beans, parsley, lemon juice, remaining olive oil, salt, and pepper. Serve over the frisée on a platter.
Adapted from recipe in La Cucina Italian, February 29, 2000. Courtesy of Sunnyland Mills. Photo courtesy of the Whole Grains Council.

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