Wheatberry Salad with Dried Cranberries
1 pound dried wheatberries
1/4 pound dried cranberries
1/4 cup minced red onion
1/3 cup packed, minced mixed fresh herbs
1 tablespoon salt
1/4 cup raspberry vinegar
2 tablespoons light, fruity olive oil
salt and pepper to taste
1. Soak the wheatberries overnight. Boil in the 3 quarts of salted water, for 40 to 60 minutes, or until they are soft but still chewy. Drain them in a strainer.
2. Add the drained wheatberries to a large mixing bowl with the cranberries, red onion, and minced herbs. Dissolve the salt in the raspberry vinegar and pour the vinegar over the wheatberries along with the oil. Let the salad sit, covered, for at least 30 minutes and up to 2 hours. (The flavor is enhanced the longer the salad sits.) Season to taste with more salt and pepper. Serve at room temperature.
Winter or summer, our customers can't get enough of this salad. It's ridiculously good for you, of course, but it's also one of those rare dishes with an impeccable nutritional profile that does not prevent it from being absolutely addictive. We use hard red winter wheat for this salad to obtain a chewy texture and a russet background color. For the herbs, use whatever is available fresh; we've found that tarragon, chervil, rosemary, and chives are a particularly felicitous combination. The salad makes a great accompaniment to grilled fish or chicken. Serves 8 as a side dish