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Wheat Berry Salad with Asparagus, Peas, and Quick Pickled Radishes

Wheat Berry Salad with Asparagus, Peas, and Quick Pickled Radishes

Makes 4-6 servings

1 cup wheat berries, rinsed and soaked overnight (or a few hours in hot water)

2 cloves peeled garlic, one whole and one minced

Sea salt

¼ cup extra virgin olive oil, divided

1 bunch asparagus, bottoms trimmed and cut into 1 inch pieces

1 cup fresh or frozen English peas

½ cup quick pickled radishes (recipe below)

2 tablespoons pickling liquid (recipe below)

¼ cup chopped fresh dill

½ cup chopped fresh parsley

3 ounces crumbled goat’s cheese

4 cups baby arugula

¼ cup sunflower seeds, toasted

Ground black pepper

1. In a medium-sized pot, bring 5 cups water to a boil. Add wheat berries, ½ teaspoon salt, and one whole clove of garlic. Bring back up to a boil and reduce to a simmer. Cook, stirring occasionally, for about 45 minutes, or until the wheat berries are tender. (If wheat berries were not soaked overnight, you will need to increase the cooking time.) Drain, rinse with cold water, remove the garlic clove, and set aside.

2. Heat a sauté pan over medium heat. Add 1 tablespoon olive oil. When the oil shimmers, add the minced garlic clove. Cook for 30 seconds until fragrant. Add the cut asparagus, peas, and a generous pinch of salt. Cook until asparagus is crisp tender, about 5 minutes. Set aside to cool.

3. In a large bowl, combine the wheat berries, cooked vegetables, pickled radishes, 3 tablespoons olive oil, pickling liquid, dill, parsley, arugula, and goat’s cheese. Add salt and pepper to taste. Top with sunflower seeds and serve immediately.

Quick Pickled Radishes

Makes about 1 cup radishes

Recipe from Cookie and Kate

1 bunch radishes

¾ cup apple cider vinegar

¾ cup water

2 tablespoons maple syrup

2 teaspoons salt

¼ - 1 teaspoon red pepper flakes (use amount desired for preferred spice level)

1. Slice off the tops and bottoms of the radishes. Then use a very sharp knife or a mandolin to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar.

2. To prepare the brine, combine the vinegar, water, maple syrup, and salt in a small saucepan. Bring the mixture to a boil, stirring occasionally, and then pour the mixture over the radishes.

3.Let the mixture cool to room temperature. Serve the pickles immediately or cover and refrigerate for later consumption. They keep well in the refrigerator for several weeks, but are crispest for the first five days.


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