|
| |
| 6 |
Tablespoon(s) |
freshly squeezed |
| 1/4 |
Cup(s) |
white-wine vinegar |
| 4 |
Teaspoon(s) |
Dijon mustard |
| 1. Place wheat berries in a small stockpot over high heat, and add 2 quarts water. |
| Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, |
| about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl. |
| 2. Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, |
| mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive |
| oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries. |
| 3. Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. |
| Cover celery with cherries, and drizzle with 2 tablespoons dressing. |
| 4. Crumble half the blue cheese over the top of the cherries, and drizzle with 2 |
| 5. In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; |
| layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 |
| tablespoons dressing. Crumble the remaining blue cheese over the carrots, and |
| drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for |
| 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and |
| serve at room temperature. |
| 6/13/2004 4:26:32 PM |
Page 2 of 2 |
Dig-Deep Layered Summer Salad |
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