Wheat Berry Salad Nicoise

A warm salad of wheat berries mixed with tomatoes, red potatoes, Kalamata olives and leeks, mixed with Salad Girl salad dressing and topped with hard boiled eggs, sunflower seeds and feta cheese.

Difficulty: Medium

Time: 45-50 Minutes

This dish is Vegetarian

Calories: 622 Fat: 35g Carbs: 56g Protein: 20g

Nicoise salad originated in Nice, France. It traditionally contains tomatoes, olives, eggs, and green beans with a tangy vinaigrette. It’s often accompanied by tuna, but the LC version is vegetarian. Wheat berries not only have a high protein content, they also have a hearty texture which makes them a perfect addition to soups and salads like this one.

Ingredients

Wheat berries

Eggs

Kalamata olives

Leeks

Red potatoes

Lemony herb dressing

Tarragon

Grape Tomatoes

Roasted sunflower seeds

Feta cheese

Simmer To stew gently below or just at boiling point.

Al Dente Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

Mise en place Literally “everything in it’s place.” Getting all of your prep work done before starting on the recipe.

Small pot with lid

Medium pot

Large mixing bowl

Step 1: COOK THE WHEAT BERRIES

In a small pot with a lid, combine the wheat berries a pinch of salt and 3 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 50 minutes, until al dente. Drain off any excess water and set the wheat berries aside until ready to use. While the wheat berries are cooking move on to mise en place, step #2.

Step 2: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry all produce. Remove the hard green top and the root from the leek. Slice in half lengthwise, rinse and pat dry again then slice into half moons. Remove the tarragon leaves from the stems and chop. Slice the grape tomatoes in half. Slice the Kalamata olives in half. Cut the red potatoes into eighths.

Step 3: COOK THE EGGS

In a small pot bring enough water to cover the eggs to a boil. When boiling, carefully add the eggs and cook for 9 minutes. Carefully remove eggs from water and run under cold water to stop the cooking process. Place the eggs in the fridge until you’re ready to plate. Empty the water from the pan if you haven’t already.

Step 4: COOK THE POTATOES

In the same pot you cooked the eggs, add the red potatoes and cover with cold salted water by 2 inches. Bring to a boil and cook for 8-10 minutes until the potatoes are tender when pierced with a knife or fork. Drain well. While potatoes are cooking move on to finish the wheat berries, step #5.

Step 5: FINISH WHEAT BERRIES

In a large bowl combine the red potatoes, leeks, tarragon, grape tomatoes, wheat berries and lemony herb dressing. Mix well to combine.

Step 6: PLATE YOUR DISH

Divide the wheat berry salad between two bowls. Remove shells from eggs, rinse off, then slice. Top wheat berry salad with hard boiled eggs. Garnish with sunflower seeds and feta cheese. Enjoy!