My good friends over at Eco18 posted this terrific KAMUT® salad, I can’t wait to try it!
This is one of the best KAMUT® salads we have ever tried. Lots of flavors combine for a rich, satisfying dish that is both aromatic and delicious. Very simple to make.
Makes 2-4 servings (depending on if serving as a main course salad or side salads)
1cup cooked KAMUT® wheat berries
1cup apple cider
2tsp kosher salt, more as needed
2 bay leaves
8Tbs extra-virgin olive oil
2Tbs fresh lemon juice
1Tbs rice wine vinegar
½cup Parmesan cheese, shaved 70 grams
½cup pistachio nuts, roughly chopped
2cups arugula leaves
½cup fresh parsley, roughly chopped
½cup fresh mint leaves
¾cup halved cherry or grape tomatoes
⅓cup thinly sliced radish
Flaky sea salt, for finishing
Soak the KAMUT® wheat berries in two cups of water for 2-3 hours, then drain. In a medium saucepan, bring KAMUT® berries, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until wheat berries are tender 45 minutes approx.
Let wheat berries cool, then discard bay leaves and any left over liquid.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add wheat berries, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste. Top with a little more shaved Parmesan.