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.