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

Comments


Best Wine Deals

See More Deals





Snooth Media Network