Wheatberry Salad With Radishes, Asparagus, Walnuts, And Spring Onions Recipe

Name: Wheatberry Salad With Radishes, Asparagus, Walnuts, And Spring Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hard spring wheat berries; Sea salt; 1 pound asparagus, trimmed and chopped into 1 1/2-inch pieces, tops and stems separated; 5 white or red radishes, sliced very thinly into rounds; 1/2 cup walnuts pieces; 2 spring onions, white and green parts included, chopped; 2 tablespoons sherry vinegar; 5 tablespoons olive oil (plus more, as needed); 1 teaspoon lemon juice; 1 teaspoon Dijon mustard; Black pepper, to taste

Servings: persons

1 cup hard spring wheat berries
Sea salt
1 pound asparagus, trimmed and chopped into 1 1/2-inch pieces, tops and stems separated
5 white or red radishes, sliced very thinly into rounds
1/2 cup walnuts pieces
2 spring onions, white and green parts included, chopped
2 tablespoons sherry vinegar
5 tablespoons olive oil (plus more, as needed)
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Black pepper, to taste

1
To begin, rinse the wheat berries and place them in a large pot, along with a generous pinch of salt and 3 cups of water. Bring the water to a boil and then reduce it to a simmer and cover it. Simmer the wheat berries for 35 to 45 minutes, or until they're tender, but they still retain some chew. Drain them, return them to the pot, and toss them with a drizzle of olive oil to keep them from sticking together.
2
While the wheat berries cook, toast the walnuts in a large skillet for a few minutes, or until they smell fragrant and nutty. Transfer them to a paper towel or a plate as soon as they're browning lightly (they'll keep cooking after they're removed from the heat).
3
Bring a pot of water to a boil and blanch the asparagus stems for 2 minutes. Add the tops and allow them to cook with the stems for another minute, or until all pieces are tender but still crispy. Plunge the pieces into cool water, then transfer to a strainer and set them aside.
4
Whisk together the vinegar, oil, lemon, mustard, and salt and pepper to taste.
5
Mix the wheat berries with the radishes, the cooked asparagus, the walnuts, and the onions. Add the dressing and combine everything well. Adjust seasonings and serve.

307

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 11 ingredients. The key ingredients include: 1 cup hard spring wheat berries, Sea salt, 1 pound asparagus, trimmed and chopped into 1 1/2-inch pieces, tops and stems separated, 5 white or red radishes, sliced very thinly into rounds, and more.

Yes, Wheatberry Salad With Radishes, Asparagus, Walnuts, And Spring Onions 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.

Wheatberry Salad With Radishes, Asparagus, Walnuts, And Spring Onions

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