Wheat Berry Waldorf Salad
- Yield 4 servings
Little wheat berries pack a nutlike flavor and are pleasantly chewy.
Wheat berries are the mother grain from which pasta, bread and flour are derived. Most of us have never tasted their true flavor. Use a crunchy, firm, sweet-tart apple such as a Granny Smith or gala for this salad. Lemon juice and vinegar keep chopped apples from darkening, so you may make this salad the day before serving.
- 2 cups dried wheat berries
- 7 cups water, plus more for soaking
- 1 cup walnuts, chopped
- 2 -- apples, cored and chopped (Granny Smith or gala recommended)
- 1 cup black or golden raisins
- 1 cup chopped celery
- 1 cup finely chopped fresh parsley
- 1/4 cup apple cider vinegar
- 1/4 cup apple juice
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon fresh-ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Soak the wheat berries in water to cover overnight. Drain and set aside.
- In a saucepan, bring 7 cups water to a boil. Add the wheat berries and cook at a rolling simmer 50 minutes or until they are totally cooked through (they will retain a firm, chewy texture). Drain and set aside to cool.
- Transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins, chopped celery, chopped parsley, apple cider vinegar, apple juice, 2 teaspoons salt, black pepper, ground nutmeg, ground cinnamon, olive oil and lemon juice. Toss to mix thoroughly. Add more salt if necessary and serve.