Sprouted Rye Berry and Shallot Salad

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.

Active Time:
10 mins
Total Time:
1 hrs


  • 1 1/2 cups whole rye berries or hulled barley

  • Kosher salt

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon sherry vinegar

  • 1 teaspoon minced shallot

  • 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.

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