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