Kale, Pear, Rye Berry Salad
The boiled rye berries add texture and heartiness to this very fall salad. If making for a work lunch, layer everything in a jar with the oil and vinegar at the bottom and shake to dress and serve.
Ingredients
1 cup rye berries
2 bunches kale or 2 bags baby kale
2 firm pears, sliced thinly
4 oz manchego or another hard salty cheese, shaved into ribbons with a vegetable peeler
1/4 cup white balsamic or champagne vinegar
1/2 cup olive oil
2 tablespoons maple syrup or honey
Method
- Bring a large pot of salted water to a boil
- Add the rye berries, return to a boil, reduce to a simmer and then cook until the berries are tender, about 25-35 minutes
- If using large leaf kale, strip from the ribs, cut into ribbons, sprinkle with salt and massage until tender. If using baby kale just transfer to a large bowl.
- When the rye berries are cooked, drain any excess water and let cool to room temperature
- In a large bowl combine the kale, rye berries, vinegar, olive oil, maple syrup, half the cheese, and half the sliced pears
- Season with salt and pepper and then toss to coat and combine
- Taste and adjust seasoning and serve
