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Wheat berry salad

Recipe by:Sous Chef Michael Letsinger
Jasper's Corner Tap Room & Kitchen, San Francisco


  • Balsamic dressing
    3 tbsp. balsamic vinegar
    1 tbsp. Dijon mustard
    1 small clove garlic, finely minced
    1 tbsp. finely minced shallot
    1/2 cup extra virgin olive oil
    1/2 tsp. salt
    1/4 tsp. ground black pepper
  • Salad
    1 cup wheat berries
    2 cups water
    1/4 tsp. salt
    1/2 cup dried cranberries
    1/2 cup chèvre
    1 cup arugula


For dressing: In a small bowl, combine vinegar, mustard, garlic and shallot. Add oil in a slow, steady stream, whisking constantly. Season with salt and pepper. Set aside.

For salad: In a medium saucepan, cover wheat berries with water, add salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes. Drain and cool. In a mixing bowl, toss wheat berries and remaining salad ingredients with desired amount of dressing.

Serves 1 to 2

Califonia Bountiful