Wheat berries

I just absolutely fell in love with this whole grain.   This recipe is an adaptation from a dish I tried the other night at one of my favorite restaurants Candle79.com  I added squash to substitute for avocado for a client of mine who doesn't care for them.  Much to my surprise I really liked the variation!  I hope you enjoy this recipe...

Grilled Kale Salad

Chive Vinaigrette

8 servings

3/4 C Olive Oil

1 T Mustard Seed

1/4 C Chopped Chive

1 Tsp Honey

2 Tsp Dijon Mustard

2 Tsp Shallots, minced

1/2 C Sherry Vinegar

2 tsp Kosher salt

Slowly heat 1/4 C olive oil in shallow pan.  Add mustard seeds and heat until mustard seeds start to pop.  Strain mustard seed from oil.

Slowly reheat oil and saute shallots until slightly brown. Remove from heat immediately.

In blender combine dijon mustard, chives, honey, cooked shallots and sherry vinegar.  Drizzle in all of the olive oil.  After well blended stir in mustard seeds.

Store in refrigerator.

Kale Salad

2 servings

1 Tsp Olive Oil

6 C Chopped Kale

1/2 C Cooked Beluga Lentils

2 T Raw Sunflowers

1/2 C Cooked Wheat Berries

1/2 C Roasted Turnip, diced

1/2 C Haricot Vert

1 C Roasted Squash, diced

1 Tsp Fresh Red Chili, thinly sliced

Kosher Salt

Fresh Black Pepper

Preheat oven to 350 degrees.  

Dice squash and turnips. Gently toss with 1 tsp oil, salt and pepper.  Spread on a sheet pan and put in oven for about 30-35 minutes. Or until tender and light brown.

Bring a large pot of water to a boil.  Add 2 tablespoons salt.  When water is boiling add the kale and cook until kale is bright green and tender.  About 3 minute.  Remove the kale from water and place immediately in an ice bath.

Reusing the same boiling water cook haricot vert for 30 seconds then place immediately in an ice bath.  

Heat a saute pan over medium heat and add 1 tsp olive oil.  When the oil is hot but not smoking and less viscous, with a pair of tongs, add the kale and quickly toss the kale in the oil to sear.  Remove from the heat and place in large bowl and let cool.

When kale is cool add wheat berries and lentils.  Toss with 2 Tablespoons of dressing.

In a separate dish combine cooked turnips, haricot vert and squash.  Toss gently with 1 T dressing.

Combine the bowls of ingredients and plate. Spoon on any extra wheat berries that are left in the bowl. 

Sprinkle on sunflower seeds and red chilies.