Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette

Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette
Photo by Scott Phillips

Ingredients

  • ½ lb. medium shrimp (41 to 50 per lb.), preferably wild, peeled, deveined, and halved lengthwise
  • 8 oz. small cherry or grape tomatoes, quartered or halved (about 1-½ cups)
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ cup roughly chopped, well-toasted almonds
  • ¼ cup chopped fresh mint
  • One 14-oz. can artichoke hearts, drained, cut in half, and thinly sliced
  • 8 oz. green beans, trimmed
  • + 6 more ingredients
    • 1 Tbs. olive oil
    • 1 cup wheat berries, preferably winter or hard wheat
    • ¼ cup chopped fresh basil
    • 1 recipe Mustard-Caper Vinaigrette
    • Freshly ground black pepper
    • Kosher salt

In a large (4-quart) saucepan, combine the wheat berries, 3/4 tsp. salt, and 5 to 6 cups of water (enough to cover by 2 inches). Bring to a boil over high heat, reduce the heat to maintain a slow simmer, and cook, partially covered, until the wheat berries are tender but pleasantly chewy. Begin c...

View full recipe at Fine Cooking

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