Doctor's Review: Medicine on the Move

September 21, 2017

© Sara Remington

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Wheat berry and baby kale salad

Baby kale is mild and convenient to use because the whole leaf is edible

You can substitute full-size kale by removing the stem and slicing the leaf very thinly. The wheat berries take an hour to cook, and 20 minutes to cool, but they can be cooked a day ahead of time.


2 c. (500 ml) wheat berries
1 tsp. (5 ml) salt


For the curry-orange vinaigrette
⅔ c. (160 ml) extra-virgin olive oil
¼ c. (60 ml) golden balsamic vinegar
zest of 1 orange
2 tbsp. (30 ml) fresh orange juice
2 tsp. (10 ml) agave nectar
1½ tsp. (7.5 ml) Dijon mustard
1 tsp. (5 ml) salt
¾ tsp. (3.75 ml) curry powder
pinch of cayenne pepper
pinch of ground ginger
freshly ground black pepper


For the salad
5 oz. (140 g) baby kale
1 c. (250 ml) seedless red grapes, halved
1 c. (250 ml) seedless green grapes, halved
2 oranges, segmented
salt
freshly ground black pepper
1 c. (250 ml) raw, unsalted walnuts, toasted and coarsely chopped


Rinse the wheat berries and put them in a medium pot with 6 cups (1.5 L) water and the salt. Bring to a boil, and then reduce to a simmer. Cook, covered, for 1 hour, until the wheat berries are just tender. Add a few cups of cold water to the pot, stir and then strain. Place the wheat berries in a large bowl to cool, stirring occasionally to help them along.

Combine the oil, vinegar, zest, juice, agave, mustard, salt, curry powder, cayenne, ginger and pepper in a small jar. Seal the lid tightly and shake vigorously to combine. Set aside at room temperature.

Combine the cooled wheat berries with the kale in a large bowl. Toss with ½ cup (125 ml) of the dressing. Add the grapes and orange segments and another ¼ cup (60 ml) of the dressing and toss again. Add more dressing if desired, and season with salt and pepper. Toss in the walnuts before serving. Serves 8.

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