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Рецепт Dig Deep Layered Summer Salad

by Global Cookbook

Ингредиенты

2 c. hard wheat berries see * Note 6 Tbsp. fresh lemon juice 1/4 c. white wine vinegar 4 tsp Dijon mustard 1 1/2 tsp salt 1/4 tsp freshly-grnd black pepper 1 Tbsp. sugar

1/2 tsp celery seed 1 c. extra virgin olive oil 3/4 head celery 1 1/2 c. dry tart cherries 10 ounce Maytag blue cheese crumbled 1 sm green cabbage head 5 lrg carrots

Инструкции

1. NOTE: Pearl barley can be substituted for the hard wheat berries.
2. Place the wheat berries in a small stockpot, and add in 2 qts water. Cover and bring to a boil. Reduce the heat to low, and simmer the berries till tender, about 40 min. Drain in a colander, and transfer to a large glass serving bowl.
3. In a medium bowl, whisk together the lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in the extra virgin olive oil till completely combined. Drizzle 2 Tbsp. dressing over the wheat berries.
4. Remove strings from celery and slice thinly on the diagonal. Arrange the celery slices over the wheat berries, and drizzle with 2 Tbsp. dressing. Cover the celery with cherries, and drizzle with 2 Tbsp. dressing.
5. Crumble half the blue cheese over the top of the cherries, and drizzle with 2 Tbsp. dressing.
6. Thinly shred the cabbage. Peel and grate the carrots. In a medium bowl, toss together the shredded cabbage and 3 Tbsp. dressing; layer the cabbage over the blue cheese. Layer the carrots over the cabbage, and drizzle with 2 Tbsp. dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hrs to allow the flavors to develop.
7. Remove the salad from the refrigerator, and serve at room temperature.
8. Makes 8 to 10 servings.
9. Cuisine: "Mexican"

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