Cevadinha Salad

Name: Cevadinha Salad
Yield: 6
Ingredients: 1 cup of cevadinha or cracked wheat; 2 cups of cooked cornmeal; 1/2 cup of chopped green scallion; 1 large tomato, seeded and chopped; 1 dashi pepper, chopped; 2 cloves of garlic with skins; 3 tablespoons of vinegar; 1/2 teaspoon of ground cumin; salt to taste; 1/3 cup of olive oil; black pepper to taste; 1/4 cup of chopped coriander

1
1 cup of cevadinha or cracked wheat
2
2 cups of cooked cornmeal
3
1/2 cup of chopped green scallion
4
1 large tomato, seeded and chopped
5
1 dashi pepper, chopped
6
2 cloves of garlic with skins
7
3 tablespoons of vinegar
8
1/2 teaspoon of ground cumin
9
salt to taste
10
1/3 cup of olive oil
11
black pepper to taste
12
1/4 cup of chopped coriander

Ingredients

1
1 cup of cevadinha or cracked wheat
2
2 cups of cooked cornmeal
3
1/2 cup of chopped green scallion
4
1 large tomato, seeded and chopped
5
1 dashi pepper, chopped
6
2 cloves of garlic with skins
7
3 tablespoons of vinegar
8
1/2 teaspoon of ground cumin
9
salt to taste
10
1/3 cup of olive oil
11
black pepper to taste
12
1/4 cup of chopped coriander

Directions

1
Let the cevada soak for one day and night
2
Add more water and cook in a large pot
3
Cook for about 30 minutes or until the cevada is soft, skimming off any foam that forms on the surface
4
Drain and place on a large clean cloth to dry well
5
Let it cool completely
6
Place in a bowl and add cornmeal, scallion, tomato, dashi pepper, and mix well
7
Cook garlic with skins in a small pot of boiling water for about 10 minutes
8
Drain and peel the garlic
9
Blend garlic with vinegar, cumin, salt, and black pepper in a blender
10
Without stopping the blender, add olive oil until it forms a creamy and homogeneous mixture
11
Check the seasoning and add coriander
12
Mix well
13
Cover and refrigerate for at least one day or overnight
14
Serve at room temperature
15
Serves 6 portions.