The journey of a transplanted cook, exploring the foods of the Pacific Northwest.
Wheat Berry Salad with Clementine Maple Vinaigrette
After asking an editor, a proofreader and consulting the industry website, I finally did what all marketers eventually do (and rarely admit), I went to google! Two words (no hyphen) generated the most results, so wheat berry it is!
If you haven't tried them, this might be the time. If you like farro, wheat berries are similar. Both offer that mild, nutty taste and a gentle 'pop' when you bite into them.
You'll find this recipe is forgiving. If you don't like arugula, use kale. Maybe use a little water cress or almonds. I decided to celebrate Oregon with cranberries and hazelnuts but walnuts and raisins would be great for the holidays. For my sister who doesn't care for maple, a good local honey is a perfect substitute in the dressing! Have fun this summer, there are plenty of salads to be had!
Time: 1.5 hours (mostly cooking time)
Yield: Serves 6-8
2 tablespoons parsley, chopped
2 stalks celery, chopped
3/4 cup hazelnuts, toasted
1/4 cup dates, chopped
1/3 cup dried cranberries
3 small clementines or tangerines
3 cups arugula, washed and stems removed
Maple and Clementine Vinaigrette
1/2 cup olive oil
1/4 cup clementine juice
1 tablespoon maple syrup (or honey)
1 tablespoon balsamic vinegar
Salt and pepper to taste
Cook wheat berries as directed. Drain and let cool.
Whisk vinaigrette ingredients in a bowl. Set aside.
In a large bowl, mix salad ingredients. Toss with half of the dressing.
Serve with the remainder of the dressing on the side.
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Thanks for the tip to use honey instead of maple syrup! Definitely one I'll try!ReplyDelete
And I like it just as much either way. Let us know when you try it!Delete