Wheatberry Salad

Wheatberry Salad 2

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!

Wheatberry Salad

adapted from Dorie Greenspan

Ingredients

  • 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

Directions

  1. 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)
  2. 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.
  3. 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!

 

 

Jerusalem’s Kohlrabi Salad

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My advisor recommended that I check out Yotam Ottolenghi’s cookbook Jerusalem.  I checked out the cookbook from the library to take a look.  Checking out books from the library has been my new go to in order to try not to fill my entire house with cookbooks.  There are so many beautiful new cookbook’s and it is so difficult to choose, thus I began checking them out at the library and trying out a recipe or two.

This cookbook was absolutely gorgeous to flip through and I loved all the different Mediterranean flavors.  This recipe calls for ground sumac which was a first for me.  The sumac bush produces red berries and is one of the main components of za-atar. When in doubt, I venture over the The Kitchn to learn about various ingredients or cooking tips.  Check out their blurb on sumac!

I had some beautiful kohlrabi and purple carrots so I altered the recipe to be mostly carrot based with a little chopped kohlrabi and I think you will find that this combination is refreshing and delightful!

Carrot and Kohlrabi Salad

adapted from Jerusalem

  • 6 medium carrots, peeled and shredded
  • 1 medium kohlrabi, peeled and chopped into small pieces (about 1/4 inch x 1/2 inch rectangles)
  • 1/3 cup Greek plain yogurt
  • 5 Tbsp sour cream
  • 3 Tbsp mascarpone cheese
  • 1 clove of garlic, crushed
  • 1 1/2 tsp fresh lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp chopped fresh mint
  • 1/4 tsp ground sumac
  • salt and pepper

Directions

  1. Mix together the shredded carrots and chopped kohlrabi in a large bowl. Set aside.
  2. To make the dressing, place the yogurt, sour cream, mascarpone cheese, garlic, lemon juice, and olive oil in a medium bowl.  Add 1/4 teaspoon of salt and a grind of fresh pepper.  Whisk the ingredients together until smooth.
  3. Stir the dressing into the kohlrabi and carrot mixture.
  4. Stir in the mint and sprinkle the top of the salad with sumac.