Arugula Wheat Berry Salad with CitrusĀ Vinaigrette

November  3, 2013
0 Ratings
  • Serves 4
Author Notes

Arugula is as common of a green as they come, but it was the use of seasonal radicchio that hearten this salad to a whole new depth. The diverse display of lettuces are gently coated in a fragrant orange-white wine vinegar dressing, and the citrusy flavors of the dressing against the bitter, spicy leaves could not be more mellifluous.
Wheat berries, although one of the most time-consuming grains to cook (they really do take at least a full hour), are also one of the most enjoyable to eat. Their crunchy, spunky texture is fun to chew, with a firmness that complements the delicate salad leaves nicely. —KvellintheKitchen

What You'll Need
  • 1 cup wheat berries, cooked according to package directions, cooled
  • 1 small head radicchio, torn into bite-sized pieces
  • 1 package arugula (about 4 cups)
  • 1 small head escarole or romaine, loosely chopped
  • 1/2 cup freshly squeezed orange juice
  • 1/8 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • s and p to taste
  • 2 bunches scallions, chopped
  • crumbled feta cheese
  1. In a large bowl, toss together radicchio, arugula, and escarole or romaine. Add the wheat berries, scallions, and crumbled feta.
  2. Make the dressing. In a small saucepan, reduce orange juice to a glaze. When juice has reduced and thickened, remove from heat. In a small bowl, combine the cooled orange juice, olive oil, vinegar, and ample salt and pepper.
  3. Just before serving, dress salad. Sprinkle with additional chopped scallions and feta on top.

See what other Food52ers are saying.

0 Reviews