Deb Perelman had yearned for a grain salad with an inverted proportion of grains to vegetables for some time before tasting the inspiration for this one at the West Village restaurant Via Carota. Finally, she felt more confident to make her own. Since then, she’s seen scant proportions of grains peek through in other restaurant salads (often fried freekah for toasty, popcorn-like crunch) and made all sorts of variations herself. She loves switching in walnuts and “diced pillowy bits of Taleggio or Robiola instead of Parmesan cheese.” You can also swap any dried fruit for the apricot. <br />Adapted very slightly from <a href="https://www.amazon.com/Smitten-Kitchen-Every-Day-Triumphant/dp/1101874813?tag=food52-20"><strong>Smitten Kitchen Every Day</strong></a> (Knopf, 2017).

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