I’ve come across Dorie Greenspan’s name a few times while looking at other food blogs. Last year I finally checked out her cookbook Around My French Table which I found to be full of delightful recipes. I found myself with celery on hand and that is what inspired me to make this salad. I am absolutely in love with grain based salads. In fact, I just had the most incredible farro salad at Wondering Goose.
This was my first time using wheatberries and I was pleasantly surprised. They are a little chewy while also light in texture. Give yourself a hearty salad treat this weekend!
adapted from Dorie Greenspan
- 1 cup wheatberries
- 1 1/2 tsp Dijon mustard
- 1 1/2 Tbsp white wine vinegar
- 4 1/2 Tbsp extra virgin olive oil (plus 1 tsp more for tossing)
- Salt, fresh ground pepper, red pepper flakes
- 2 celery stalks, trimmed and chopped
- 1 small onion, chopped
- 1 red or green bell pepper, cored, seeded and diced
- 1 medium red apple, cored and diced
- 4 cups mixed salad greens
- optional add-ins: chopped avocado, chopped cherry tomatoes, chopped hard boiled eggs, 2 Tbsp fresh chopped parsley, 1/2 cup chopped swiss chard
- Cooking the wheatberries: Start a few hours before you want to eat the salad by cooking the wheatberries. Bring a large pot of salted water to a boil and add the wheatberries. Lower heat to a simmer and cook the wheatberries stirring occasionally until they are tender but not mushy (1-1 1/4 hours). Drain and rinse the wheatberries in cold water. (Can refrigerate up to 24 hours before using, bring to room temperature before assembling salad)
- Make the dressing: Whisk together in a small bowl the mustard, vinegar, salt and pepper to taste, olive oil, and a pinch of red pepper flakes.
- Make the salad: Place wheatberries in a large bowl and toss with the vinaigrette. If time allows, let the wheatberries soak in the vinaigrette for 1 hour. Add the celery, onion, apple, and pepper and toss gently. Add more salt and pepper to taste if needed. Mix in a few additional add-ins if desired (I did fresh parsley and chopped raw chard). Enjoy!
**Note: when I make this to have for lunch multiple days in a row, I keep the dressing separate until the day of eating and mix a small portion in before having lunch!