I recently had a delicious dinner from Wholefoods’ salad bar. Much like how I approach candy stores, I took just a few of pretty much everything. This recipe is a spin-off of that salad, and as with any salad feel free to sub/omit to suit your tastes. The only problem with this recipe is how to go about eating it in public. When asked what I’m eating, through a mouthful of food I say, “everything.”
Makes four entree-sized salads
1 C hard winter wheat berries
1 can artichoke hearts, drained and chopped
1 large or 2 medium yukon or red potatoes, steamed or roasted until tender and diced
1/2-1 red onion, quartered and thinly sliced
1 bulb of fennel, thinly sliced and steamed for ~7 minutes or until tender
2 C snow peas, steamed for 3 minutes then dunked in cold water
2 large beets, salt roasted* large dice
1 C grape tomatos, halved
~25 mixed olives
Dressing: juice of 2 lemons, 1 tbsp olive oil, 1 tbsp water, salt and pepper, 3 heaping tbsp whole-grain, 1 tbsp champagne vinegar, fresh thyme, dried basil, rosemary, and basil.
Combine all and let meld at least 1 hour in the fridge before consuming.
*Salt Roasting is a hybrid of steaming and roasting. Roast beets whole and unpeeled in a rimmed dish atop a bed of salt (about 1/4 C). 400*, ~25 minutes with foil cover, then ~20 minutes without cover, or until fork-tender. Then allow to cool and peel with a knife.