There’s a recipe in Ottolenghi: The Cookbook for wheatberry salad with mushrooms and celery, that’s quite simple, but more than the sum of its parts. It starts with 200g uncooked wheatberries, to give a sense of the yield. (Everything’s in metric because it’s a British edition.) Here are the imgredients other than the cooked wheatberries:
At least an hour ahead of serving, whisk the brown sugar and vinegar until the sugar dissolves and add the shallot and celery. To assemble, mix in the wheatberries and everything else, and season with salt and pepper to taste.
This isn’t a salad, but a pudding calling for wheatberries and dried fruit.
I figure if Midwest salads and various marshmallow whip salads are made of pudding, pudding made of wheatberries and dried fruit might also be a salad.
Tasty, but I might like a little more dressing. When first mixed it ate a little dry. It was my first time making farro (toasted first with garlic and chili flake in olive oil), and maybe I should have cooked it longer than 20 minutes.
My cousin got married in Saskatchewan the same day as Meghan Markle and Prince Harry.
This was a popular salad at the reception. I have been to at least 2 dozens Prairie weddings but I never noticed the wheatberry salad being a crowd favourite before. Wheatberries, Cool Whip, Vanilla Pudding, Cream Cheese, Canned Pineapple and lemon juice.
This one has a bit of arugula from the garden, cucumber , and fennel, in addition to pearled farro, toasted pecans, celery, dried apricots, and Israeli feta.
Another one of the shaved celery-date-nut- cheese salads. As with last time, I used pecans instead of hazelnuts and Bellavitano in place of the elusive ricotta salata.
I really oughta make this again very soon. I have a bunch of celery in the fridge, still plenty of ricotta salata, and an abundance of dates and hazelnuts.
