Grated Carrot Salad with Peanuts, Raisins, and Wheat Berries

Składniki

1 cup (200 g) uncooked wheat berries

1 quart (1 liter) water

Kosher salt

4 cups (450 g) grated or shredded carrots

1 cup (150 g) golden raisins, plumped in warm water with a squeeze of lemon juice for 20 minutes, then drained

½ cup (60 g) scallions, trimmed (including

½ inch/1.5 cm off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well

1 cup (30 g) lightly packed roughly chopped fresh flat- leaf parsley

2 tablespoons fresh lemon juice

2 tablespoons sherry vinegar or red wine vinegar

Freshly ground black pepper

¼ cup (60 ml) extra-virgin olive oil

1 cup (140 g) chopped toasted peanuts or other nuts

Wskazówki

Put the wheat berries in a medium saucepan with the water and 1 teaspoon salt. Bring to a boil, reduce the heat to a lively simmer, cover, and cook until the wheat berries are fully tender and most of the grains have opened up, about 45 minutes. All the water won't be absorbed, so drain thoroughly. Cool completely.

Put the wheat berries in a medium serving bowl and add the carrots, drained raisins, scallions, and parsley. Toss to mix, then add the lemon juice and vinegar, season generously with salt and pepper, and toss again.

Let the salad rest for about 15 minutes, taste, and adjust the seasoning with more lemon, vinegar, salt, or pepper. Add the olive oil, toss again, then finish by adding the nuts and giving it all one final toss. Serve right away.

Notatki

Serve this salad the next time you have friends over for some summer grilling. It's fresh, colorful, and best when made about an hour ahead of serving, which allows time for the carrots to soften just a touch and become more "slaw-like." Add the nuts at the last minute, however, to keep their crunch. —Serves 6 to 8