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.
Slideshow: Salads with Grains
1 1/2 cups whole rye berries or hulled barley
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon minced shallot
How to Make It
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.
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.
The sprouted grains can be refrigerated for up to 2 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.