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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
- 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
- In a large bowl, toss together radicchio, arugula, and escarole or romaine. Add the wheat berries, scallions, and crumbled feta.
- 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.
- Just before serving, dress salad. Sprinkle with additional chopped scallions and feta on top.