Ravishing Radishes

Yummy Salad from Relishingit.com

Spinach and Wheat Berry Salad with Lemon/Shallot Vinaigrette

1 cup red winter wheat berries

2 cups (or more) fresh garden spinach, torn

5-6 radishes, sliced

2 spring onions, sliced

ricotta salata cheese, crumbled

To make the wheat berries: soak in refrigerator overnight in 3 cups of cold water.  Rinse the next day and place in saucepan filled with 3 cups of cold water and 1 tablespoon salt.   Bring to a boil, then reduce to a medium simmer.  Cook for 35-40 minutes, or until wheat berries are soft and have a “chewy” feel to them.  Drain and toss with half of the vinaigrette.  The warm wheat berries will soak up all of the wonderful flavor.  Let cool before completing the salad.  (Note:  Feel free to make extra wheat berries for a later use.  They freeze well and can kept frozen for up to a month.)

Lemon and Shallot Vinaigrette:

1 clove garlic, minced

2 1/2 tablespoons of shallots, finely chopped

Juice of 1 lemon

2 tablespoons champagne vinegar

1/2 teaspoon kosher salt

1/4 cup extra virgin olive oil

To make the vinaigrette:  Mince the garlic and shallot and place in a bowl.  Mix in the lemon juice, vinegar, and salt  and let soften for about 15 minutes.   After the shallots have softened,  slowly whisk in the olive oil.

Combine the spinach, radishes, spring onion and wheat berries in a bowl.  Toss with the  remaining vinaigrette and top with the crumbled cheese.   Enjoy and healthy eating to you all!