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

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

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