Wheat Berry Vegetable Salad with Toasted Sesame Dressing

Wheat Berry Vegetable Salad with Toasted Sesame Dressing              - Vegan, adaptable to low sodium

Dressing: 

1/3 C plus 1 Tb canola oil divided
3 garlic cloves thinly sliced
1/2 tsp mustard seeds
1/4 C cider vinegar
1 Tb sugar
1/4 tsp salt ( I omit)
1 green onion coarsly chopped
1 Tb toasted sesame oil

Salad:

1C wheat berries ( farro) rinsed
6 C water
1 Tb canola oil
8 kale leaves, rinsed, stems removed, and chopped
1/2 tsp salt ( I omit)
Pinch of red pepper flakes
1/2 lb carrots, pelled and sliced diagonally
1/2 lb yellow bell pepper, cut into thin strips
1/2 lb sugar snap peas, strung and cut diagonally into thirds


1. To prepare dressing, heat a small skillet over medium heat.  Add 1 Tb canola oil.  When hot, add garlic & mustard seeds.  Saute about 2 minutes.  Do not brown.

2.  Place cider vinegar, sugar, salt, green onion, garlic mixture in the bowl of a food processor.  Pulse together, then process, drizzling in 1/3 cup canola oil through the food chute.  Drizzle in sesame oil through chute and process until dressing emulsifies.

3.  To prepare salad, add wheat berries to a pot of boiling water and cook about 25 minutes.  Drain well.

4.  Heat 1 Tb canola oil in a large deep skillet or Dutch oven over medium heat.  Add kale, saute' until wilted, 5 - 7 min.  Add salt and red pepper flakes.  Add carrots, and continue to cook another 5-7 min.  Add yellow bell pepper and sugar snap peas.  Cook until kale is tender and other veggies are tender-crisp, another 4-5 min.

5.  Combine veggies, wheat berries and dressing.  Toss well.  Serves 8  ( We served 3 as a main course.)

Printed in Relish, May 2011