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!

 

 

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