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Gallery Wheat-Berry Salad Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 1/2 cups wheat berries or pearl barley 1/2 cup fresh lemon juice 2 tablespoons Dijon mustard 2 tablespoons honey 4 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil 1 small fennel bulb, cut into 1/4-inch dice 4 medium cucumbers, peeled, seeded, and cut into 1/4-inch dice 2 celery stalks, cut into 1/4-inch dice 6 scallions, thinly sliced (about 1 cup) 1/3 cup chopped fresh flat-leaf parsley

Gallery Wheat-Berry Salad

Recipe Summary Servings: 10

Wheat-Berry Salad     

Wheat-Berry Salad

Wheat-Berry Salad

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 1/2 cups wheat berries or pearl barley 1/2 cup fresh lemon juice 2 tablespoons Dijon mustard 2 tablespoons honey 4 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil 1 small fennel bulb, cut into 1/4-inch dice 4 medium cucumbers, peeled, seeded, and cut into 1/4-inch dice 2 celery stalks, cut into 1/4-inch dice 6 scallions, thinly sliced (about 1 cup) 1/3 cup chopped fresh flat-leaf parsley

Directions

Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.

Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.

Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.

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All Reviews for Wheat-Berry Salad

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All Reviews for Wheat-Berry Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest