- 2 cups wheat berries
- 5 cups water
- 1 poblano pepper, roasted and diced
- 1 cup heirloom cherry or grape tomatoes, cut in half
- 2 celery stalks, chopped thin
- 1/4 bunch cilantro, chopped
- 1/2 cup radicchio (or purple cabbage), shredded
- 2 cups cauliflower florets, chopped small
- 2 limes, halved
- 1 avocado, sliced
- salt and pepper to taste
Ingredients: Salsa Verde
In a large pot, cover wheat berries with 5 cups of water and bring to a simmer. Check after 30 minutes for doneness – should be chewy but not tough (can take up to one hour). When fully cooked, drain and rinse under cool water. Set aside in the refrigerator.
To prepare the salsa verde: blend tomatillos, serrano pepper, cilantro, onion, and garlic until smooth.
For the salad:
Cut poblano pepper in half lengthwise, and roast over a flame using heat-resistant tongs. Set aside to cool, then dice.
In a large bowl, combine poblano, celery, cilantro, cabbage, and cauliflower. Fold in wheat berries, salsa verde and lime juice. Add salt to taste and mix well. Add tomatoes and avocado last.
- In place of wheat berries: substitute farro, barley, or freeke
- To roast poblano in the oven: Preheat oven to 425 degrees F. Cut pepper in half and remove seeds. Rub poblano with 1 Tablespoon olive oil and place on non-stick baking sheet. Roast 30-45 minutes until charred on all sides, turning occasionally. Let cool for 10 minutes, then dice.
- In place of fresh salsa verde: Substitute with a 16oz bottle of La Preferida Organic Salsa Verde.
CHEF LA PREF TIPS:
- If time permits, bring wheat berries to a boil, turn off heat and cover for one hour. This will make them soft and reduce the cooking time.