Lunchbreak: Wheatberry salad, prepared by Floriole Cafe and Bakery chef Sandra Holl

Midday News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.
Chef Sandra Holl

Floriole Cafe and Bakery
1220 W. Webster Avenue
(773) 883-1313

Wheatberry Salad

4 cups cooked wheatberries
1/2  of a medium sized butternut squash
1 bunch kale
1/2 pomegranate
1 shallot
juice of 1 lemon
pinch of salt
1/2 cup olive oil
1/2 teaspoon cinnamon and a handful of toasted pepitas

How to Cook Wheatberries
Combine 4 cups of water, 2 teaspoons salt and 1 cup of wheatberries in a pan. Bring to boil, then cover and simmer for 30-50 minutes or until cooked to desired tenderness.

Peel the skin off the butternut squash. Use the peeler to shave off ribbons of butternut squash. For the salad, you will need about 1.5 -2 cups of ribbons. Clean, derib and finely slice the kale. Place in a bowl and sprinkle with a pinch of salt. Then massage - yep. Give the kale a good back rub. It will turn dark green and begin to soften. Remove the seeds from half a pomegranate. Finely mince the shallot. Combine it with the lemon juice, salt and cinnamon. Let sit for 20 minutes before mixing in the olive oil.  In a large bowl combine the wheatberries with the vinaigrette. Toss together with the kale, butternut squash ribbons and half of the pomegranate seeds. Once the salad is mixed, sprinkle the remaining pomegranate seeds  and toasted pepitas on top.


Latest News

More News