Carrot And Rye Berry Salad With Celery, Cilantro, And Marcona Almonds Recipe Recipe

Name: Carrot And Rye Berry Salad With Celery, Cilantro, And Marcona Almonds Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried rye berries (see note); 2 bay leaves; Kosher salt; 1 pound small carrots; 1 cup Marcona almonds, roughly chopped; 2 teaspoons whole grain or dijon mustard; 1 medium garlic clove, minced (about 1 teaspoon); 2 teaspoons juice from 1 lemon; 2 teaspoons balsamic or sherry vinegar; 3 tablespoons extra-virgin olive oil; 2 stalks celery, peeled, and thinly sliced on a bias; 1/2 small red onion, thinly sliced; 1/4 cup chopped fresh cilantro leaves; Freshly ground black pepper

Servings: persons

1 1/2 cups dried rye berries (see note)
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 teaspoons whole grain or dijon mustard
1 medium garlic clove, minced (about 1 teaspoon)
2 teaspoons juice from 1 lemon
2 teaspoons balsamic or sherry vinegar
3 tablespoons extra-virgin olive oil
2 stalks celery, peeled, and thinly sliced on a bias
1/2 small red onion, thinly sliced
1/4 cup chopped fresh cilantro leaves
Freshly ground black pepper

1
Place rye berries in a medium saucepan and cover with water by 2 inches. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer over a large bowl and let drain for at least 15 minutes.
2
While rye berries cook, place carrots and remaining bay leaf bay leaf in a large saucepan and cover with cold water by 1 inch. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 10 minutes. Drain under cold running water and peel by rubbing skin off under running water. Cut carrots into 1- to 1/2-inch chunks on a bias. Set aside.
3
Toast almonds in a medium skillet over medium heat, tossing frequently, until nutty brown and dark in spots, about 5 minutes. Transfer to a bowl and set aside.
4
Combine mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add drained rye berries, carrots, almonds, celery, onion, and cilantro. Season to taste with salt and pepper. Toss gently with your hands until the salad is coated in the dressing. Serve immediately or store in a sealed container for up to 3 days.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups dried rye berries (see note), 2 bay leaves, Kosher salt, 1 pound small carrots, and more.

Yes, Carrot And Rye Berry Salad With Celery, Cilantro, And Marcona Almonds Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot And Rye Berry Salad With Celery, Cilantro, And Marcona Almonds Recipe

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