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1
Put a small saucepan over medium-high heat and add the oil.
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2
Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat.
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3
Add a pinch of salt and allow the berries to toast.
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4
Add the water and cook until they start to break apart, about 45 minutes.
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5
Taste.
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6
They should be chewy but firm.
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7
Set aside.
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8
Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat.
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9
Add salt until the water tastes like mild seawater.
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10
How will you know?
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11
Taste a drop of water.
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12
Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water.
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13
Add some ice cubes and line with a strainer.
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14
Stir the green beans into the ice bath to awaken any beans that are limp.
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15
Strain and add them to the boiling water.
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16
Cook the beans for 2 to 3 minutes.
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17
Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath.
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18
Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
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19
Transfer the green beans to a kitchen towel and pat dry.
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20
Transfer them to a serving bowl and refrigerate.
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21
In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar.
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22
Season the dressing with salt and pepper, to taste, and set aside.
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23
When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette.
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24
Toss to combine and season with salt and pepper, if needed.
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25
Serve immediately.
