Wheat Berry Salad With Green Beans And Corn
Ingredients
- Wheat berries - 2 1/4 cups
- Kosher Salt - To taste
- Extra-Virgin Olive Oil - 1/2 cup + 1 Tbs
- Sherry vinegar - 1/3 cup
- Roasted walnut oil - 2 Tbs
- Freshly ground black pepper - To Taste
- Cut green beans (1-inch pieces), steamed until crisp-tender - 1 cup
- Fresh corn kernels, blanched (or frozen corn kernels, thawed) - 1 cup
- Diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice) - 1 cup
- Crumbled blue cheese - 1 cup
- Thinly sliced chives - 1/4 cup
Instructions
- Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.
- Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.
- Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.
- Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.