Kale, Radicchio & Wheat Berry Salad with Parmesan
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Serves: 6 as lunch, 8 or more as side dish
This versatile salad makes a satisfying, healthy lunch or a great side with pork for an autumnal or winter dinner.
  • 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)
  1. 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.
  2. Add oil and vinegar, season generously with salt and pepper.
  3. Add kale, radicchio, and shallot. Toss well, seaon with additional oil, vinegar, salt, and pepper as needed.
  4. Add nuts and apples, toss gently.
  5. 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/