Wheat Berry Salad with Citrus Dressing
Why I Love This Recipe
Raising the Salad Bar by. Catherine Walters. A hearty summer salad. Jeanne Gerber
Ingredients You'll Need
1 cup wheat berries, rinsed
1 bunch watercress, washed and dried and roughly chopped
1 large carrot, peeled and grated
1/2 cup dried cranberries, roughly chopped
Grated zest of 1 orange
Grated zest of 1 lime
1 cup pecans, toasted and chopped
Juice of 1 orange, preferably blood orange
Juice got 1 lime
1 tbsp. minced shallot
2 tsp. maple syrup
3 tbsp. Olive oil
1/2 tsp. kosher salt
Add the wheat berries to a large saucepan filled with enough salted water to cover them by several inches. Bring to a boil, then reduce to a simmer, partially cover, and cook the wheat berries until they are plump and tender, about 75 to 90 minutes. Test as you cook; cooked wheat berries are still somewhat chewy. Drain and set aside to cool.
Add the watercress to the wheat berries, along with the carrot, cranberries and citrus zests.
To make the Dressing, in a small bowl, whisk together all the Dressing ingredients. Just before serving, combine dressing with the wheat berries and gently mix. Garnish with toasted nuts. If you are not serving the salad the same day, store it and the dressing separately, covered, in the refrigerator.