by Sue Taggart

This is one of the best KAMUT® salads we have ever tried. Lots of flavors combine for a rich, satisfying dish that is both aromatic and delicious. Very simple to make.

Makes 2-4 servings (depending on if serving as a main course salad or side salads)

1 cup                           cooked KAMUT® wheat berries

1 cup                           apple cider

2 tsp                           kosher salt, more as needed

2                                  bay leaves

8 tbsp                         extra-virgin olive oil

2 tbsp                         fresh lemon juice

1 tbsp                         rice wine vinegar

½ cup                         Parmesan cheese, shaved 70 grams

½ cup                         pistachio nuts, roughly chopped

2 cups                        arugula leaves

½ cup                         fresh parsley, roughly chopped

½ cup                         fresh mint leaves

¾ cup                         halved cherry or grape tomatoes

⅓ cup                         thinly sliced radish

Flaky sea salt, for finishing

Soak the KAMUT® wheat berries in two cups of water for 2-3 hours, then drain. In a medium saucepan, bring KAMUT® berries, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until wheat berries are tender 45 minutes approx.

Let wheat berries cool, then discard bay leaves and any left over liquid.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add wheat berries, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste. Top with a little more shaved Parmesan.

Related Posts