Marinated Leek and Wheatberry Salad
This marinated salad is great just tossed together or after a couple of days of marinating in the fridge. It also packs well for a fall picnic or work lunch.
Ingredients
1 cup whole wheatberries
2 tbsp dijon mustard
1/2 cup white balsamic vinegar
3/4 cup olive oil
2 bu leeks, trimmed
1 bu kale, any variety
1 bu radish, any variety
1 clam shell microgreens, optional
Method
- Bring a pot of salted water to a boil and then add the wheatberries and cook until tender, about 30 minutes
- Whisk together the vinegar, mustard, and olive oil with a big pinch of salt and set aside
- Slice the leeks thinly into long strips or half moons and rinse away any clinging dirt
- Slice the kale into ribbons and rub together until tender and dark green
- Slice the radishes thinly
- Drain the cooked wheatberries and immediately toss with the vinegar mixture
- Add the vegetables, taste, and adjust the seasoning as desired remember that a warm salad will take less seasoning than a chilled one, so you may need to add more salt or vinegar after the salad cools
