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Salads


4 ounces wheat berries (preferably soaked overnight)
3 garlic cloves, peeled and left whole
Salt and freshly ground black pepper
2 tablespoon finely diced shallots
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
2 tablespoons harissa (see note)
1 14-ounce can Great Northern beans or other navy beans, drained and rinsed
3 tablespoons capers, drained and rinsed
1/4 cup pitted and sliced black kalamata or nicoise olives
Large handful of parsley, coarsely chopped
Large handful of cilantro, coarsely chopped
2 tablespoons slivered almonds, toasted (see note)
1 preserved lemon (optional, see note)

Rinse the wheat berries thoroughly, place them in a saucepan and cover with plenty of cold water. Add the garlic and 1/2 teaspoon salt, bring to a boil and then reduce to a simmer. Cook the kernels until they are plump but still quite chewy, which will take between 45 minutes and 1-1/4 hours. Drain the wheat berries, dig out the garlic and set aside.

In a large bowl, smash the garlic to a paste. Add the shallots, olive oil, lemon juice and harissa, plus salt and pepper, to taste. Whisk the dressing until well-blended.

Add the warm wheat berries, Great Northern beans, capers, sliced olives, parsley, cilantro, and slivered almonds. Transfer to a large serving platter.

If using preserved lemon, slice into quarters, remove and discard the flesh, rinse and then slice the peel into fine needles and sprinkle over salad as a garnish.

Note: Harissa is a spicy sauce made out of roasted red peppers, red chilis and various spices, and is common in many dishes from North Africa. It can be found in jars, cans and tubes at international grocery stores and in the international food section of well-stocked grocery stores.

Note: To toast slivered almonds, heat a dry skillet over medium heat. Add the almonds and toast until pieces are golden brown, tossing frequently to prevent scorching.

Note: Preserved lemons are a pickled condiment that's common in North African cooking. Their flavor is mildly tart but intensely lemony. Because they're salty, they are used in this dish as an optional garnish.

Excellent