Kale, Radicchio & Wheat Berry Salad with Parmesan
Author: Sarah
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Cook time:
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Serves: 6 as lunch, 8 or more as side dish
- 1 c. Uncooked Wheat Berries, cooked according to package instructions
- 1 bunch Dinosaur Kale, tough center stalk removed, leaves chopped
- ½ head Radicchio, thinly sliced
- 1 Honeycrisp Apple, julienned and sprinkled with lemon juice
- 1 handful Walnut, toasted and chopped
- 1 medium Shallot, thinly sliced
- 1-2 T. Dijon Mustard
- 1-2 T. Walnut or Olive Oil
- 1-2 T. White Wine Vinegar.
- Kosher Salt
- Coarse Black Pepper
- Parmesan (Sharp Cheddar would be good, too)
- Place warm, cooked wheat berries in large salad bowl, add 1-2 T. dijon mustard (depending on how much bite you like) and toss to coat.
- Add oil and vinegar, season generously with salt and pepper.
- Add kale, radicchio, and shallot. Toss well, seaon with additional oil, vinegar, salt, and pepper as needed.
- Add nuts and apples, toss gently.
- Divide among plates and top with plenty of shaved Parmesan.
Recipe by strawberryplum at http://www.strawberryplum.com/kale-radicchio-wheat-berry-salad-with-parmesan/
3.1.07