No reviews available

Sprouted Rye Berry and Shallot Salad

  • ACTIVE: 10 MIN

To make this lovely salad, chef Dan Barber sprouts rye berries so that they're especially tender and nutritious, then tosses them with a light sherry vinegar and shallot vinaigrette. If you don't have the time to sprout the grains, simmer them instead.


  1. 1 1/2 cups whole rye berries or hulled barley
  2. Kosher salt
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon sherry vinegar
  5. 1 teaspoon minced shallot
  6. Pepper
  1. In a large bowl, cover the rye berries with 2 inches of water. Cover and let stand at room temperature overnight; drain and pat dry. Spread the rye berries in an even layer in a large, shallow container. Cover and let stand at room temperature until the rye berries sprout, about 48 hours.
  2. In a medium saucepan, combine the rye with 2 quarts of water. Bring to a simmer and stir in 1 teaspoon of salt. Cover and cook until just tender, about 30 minutes. Remove from the heat and let cool in the water. Drain well and transfer to a large bowl. Add the olive oil, sherry vinegar and shallot and toss to coat. Season with salt and pepper.
Make Ahead
The sprouted grains can be refrigerated for up to 2 days.