Winter Endive & Wheat Berry Salad
You might not be inspired to make a cold salad on a grey winter day, but this one will convince you that a salad can be cozy and satisfying! The base of the salad features seasonally available endives and a beautiful red leaf salad with wheat berries, chopped dates, toasted walnuts and golden raisins. The dressing is a simple sweet and tangy vinaigrette of Dijon, honey and balsamic with just a touch of roasted garlic! I dare you not to sample this delicious salad straight from the bowl!
Part 1 - Mise en place
3 heads of endives, ends removed and chopped into small pieces
1 medium head of red leaf lettuce, root end removed and chopped
1 cup cooked wheatberries
3/4 cup toasted, coursly chopped walnuts
1/2 cup golden raisins
About a dozen dried dates - roughly chopped
Grated Asiago cheese
1 golden apple - skin on, chopped into thin matchsticks
THE DRESSING:
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 small clove crushed roasted garlic or one teaspoon garlic oil
1-2 teaspoons Dijon Mustard
Part 2 - preparation
Add the chopped salad greens to a large wood salad bowl. In a small glass bowl, whisk the salad dressing ingredients until uniform and emulsified.
Add the chopped walnuts to a saute pan and toast the nuts until golden over medium heat. Stir occasionally and watch them as they can burn quickly. Once toasted, set aside to cool.
Cut the apple into thin matchsticks. You can add a squeeze of lemon to the apple to prevent browning if you are not going to plate the salad right away.
Part 3 - bringing it all together
Add the cooked wheat berries to the salad bowl, followed by the walnuts, raisins and dates. Toss to combine. Add the dressing and mix the salad with tongs, before adding the apple pieces. Top with grated Asiago.
This salad can be made ahead and tossed with the dressing and then topped with grated cheese just before serving. The dressing can last in the refrigerator for up to a week.
Serve with baguette or along with a bowl of soup. You can also add feta cheese or any variety of blue cheese to the salad and substitute pears for the apples in the salad.
TIP:
Called ‘petit épeautre’ in French, wheat berries are a great vegetarian source of protein and fiber. Packed with essential nutrients, including B vitamins like niacin, thiamin, and folate, wheat berries also contain minerals like magnesium, iron, phosphorus, and zinc. Nutty and chewy in texture, they store well in the fridge and are great in both cold and hot dishes. I often cook large batches and put them in two serving containers to have ready to add to salad or soups. Follow the instructions on your package and note that most wheat berries take about 45 minutes to cook, but are well worth the time and effort. As wheat berries are whole grains of wheat - they are NOT gluten free.
Endives
In the winter months, we find both the standard whitish-green Belgian endives as well as the sometimes milder red endive. These little bullet shaped heads of salad are from the chicory family and can be a little bitter. I will admit I am not always a fan of the flavor but have grown more fond of using them in salads and savory hot dishes since living in France. Because of their firm texture, the leaves stay crunchy and firm even when tossed with dressing. If you are adventurous to try - there is a classic French dish that features baked endives, wrapped in ham and covered in Béchamel sauce. Endives are also lovely as a gratin or roasted or used in vegetable tarts. Very high in fiber, endives are also rich in nutrients and vitamins.
Learn to make dishes like this at Rabbit Hill Workshops
Our workshops bring you the best food that France has to offer, through visits to local markets and French cooking lessons in beautiful Normandy.
Get recipes like this delivered to your inbox
Sign up to our Notes from Rabbit Hill newsletter to receive a regular dose of French lifestyle notes, recipes and photography.