Wheat Berry, Kale & Cranberry Salad
1 cup dried wheat berries (rinsed)
½ cup dried cranberries
1/3 cup extra virgin olive oil
3 Tbsp. balsamic vinegar
½ tsp. salt
8 cups lightly packed chopped kale
½ cup diced red onion
1 yellow pepper diced
Rinse wheat berries and cook in 8 cups of water. Boil over high and then turn down to medium for 30 – 35 minutes. Stir in cranberries during last two minutes. Drain & rinse with cold water.
Whisk oil with vinegar & salt in large bowl. Season with pepper. Add to cooked wheatberries, cranberries, kale, red onion, and yellow pepper.
Kale Salad With Pecorino And Walnuts
1/4 cup toasted walnut halves or pieces
1/4 cup golden raisins or dried cranberries
1 tablespoon white wine or sherry vinegar
1 tablespoon water
1/4 cup panko slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
2 tablespoons olive oil
about 3 c. baby kale or mature kale cut in thin strips
¼ c. grated pecorino cheese
Juice of a quarter of a lemon
Freshly ground black pepper or red pepper flakes, to taste
In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Toast bread crumbs, garlic and 1 T. of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Mix kale, pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 1 tablespoon olive oil and lemon juice and toss until all the kale is coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed.
Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.