BORN AGAIN SALAD EATER.
If there were someone handing out pamphlets for that on the subway….I’d take one.
Okay, I’d really probably avert my eyes and pretend I couldn’t see/hear the person standing two inches away from me literally screaming into my face about how
Xenu kale is going to save my soul because that’s just the Native New Yorker Way.
But inside, I’d be like PREACH ON, SISTER! PREACH. ON.
That so counts.
So what has spurred this recent salad love revival (if not some sort of alignment with a new religion that worships all things green and leafy)? I can’t really say. But I like it. (And so do my thighs.)
SPOILER ALERT: this salad has no kale. But what it lacks in leafy greens, it makes up for in bursts of blueberry juiciness! Chewy nutty wheat berry bites! Crunchy pecan and endive bits! Creamy goat cheese schmears! And a champagne vinaigrette that soaks into every salad crevice and melts in your mouth.
To be honest, I wasn’t sure that it was going to be my kind of salad because endives always make me a bit iffy…but the berry sweetness and the tangy vinaigrette really help to tame their bitterness into something that is craveable. To the point where you’re counting down the minutes until 1pm because THIS SALAD. It’s what’s for lunch. And dinner if you’re lucky.
- 1½ cups wheat berries
- salt and black pepper
- 2 tbsp champagne vinegar
- 1 shallot, minced
- 1 tbsp minced fresh chives
- 1 tsp dijon mustard
- 6 tbsp extra virgin olive oil
- 2 heads Belgian endive, halved, cored, and sliced crosswise ¼-inch thick
- 1½ cups blueberries
- ¾ cup pecans, toasted and coarsely chopped
- 4 oz goat cheese, crumbled
- Bring 4 quarts water to a boil in a large pot. Add the wheat berries and ¼ tsp salt. Partially cover and cook, stirring often, until wheat berries are tender but still chewy, about 50-70 minutes. Drain and rinse under cold water. Drain well.
- In a small bowl, whisk together the vinegar, shallot, chives, mustard, ½ tsp salt, and ¼ tsp black pepper. Drizzle in the oil, whisking constantly.
- Toss dressing in a large bowl with the wheat berries, endive, blueberries, and pecans. Season to taste with salt and black pepper. Sprinkle with goat cheese and serve.
Wheat berry salads, FTW!
From Around the Web:
Warm Spinach Mushroom Wheat Berry Salad from Lauren Kelly Nutrition
Arugula, Carrot, and Chickpea Salad with Wheat Berries from Cookie + Kate
Asparagus Salad with Wheat Berries, Raisins and Pickled Onions from Keep It Sweet
Light and Fresh Wheat Berry Salad from Spoon Fork Bacon
Lemony Chickpea + Herb Wheat Berry Salad from An Edible Mosaic