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