Marinated

The Spanish technique, escabeche, submerges a just-cooked ingredient in an acidic dressing, pulling the flavor into the center as it cools. This is one of my favorite techniques when building grain salads because the rich, sometimes-heavy grains feel light and bright. I like to pair the marinated legume with an equal amount of grain for bulk and then a bunch of fresh vegetables for crunch and color. Because you can marinate with just about any dressing or relish, combine with any other cooked (or sprouted grain), and finish with any veg or herbs you have on hand, this is an endlessly riff-able Flavor Formula.