Warm Waldorf Salad with Wheatberries2015-01-24
- Servings : 2-3
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Waldorf Salad was first created in a New York Hotel in 1893. It is a great combination of textures and flavours and so no wonder it is still being made today. I’ve added wheatberries and chosen to melt the cheese under the grill to make a healthy and warm light supper for a cold evening. It would also be great for lunch and could just as easily be served at room temperature on a warm day. If you need to exclude gluten or wheat, just replace the wheatberries with green lentils, as they hold their shape when cooked. If you are able to eat wheat, then wheatberries are a good healthy option as they are the wholegrain with just the hard outer hull removed. They have a slightly firm texture and are packed with fibre, protein and iron. Serve this Warm Waldorf Salad with Wheatberries with perhaps some lightly toasted rye bread with a little scraping of tahini.
- 125g pre-soaked wheatberries
- 600ml vegetable stock
- 3 large handfuls of romaine lettuce
- 200g seedless red or white grapes, halved
- 80g celery (about 2 sticks), trimmed and sliced
- 75g walnuts, roughly crumbled
- small bunch of flat leaf parsley, roughly chopped
- 1 red dessert apple
- juice of ½ lime
- 100 blue cheese suitable for cooking e.g. stilton
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp natural yoghurt
- salt and freshly ground black pepper to taste
- a little honey if required
Cook the wheatberries in the stock for 25-30 minutes, drain and keep warm.
Meanwhile, make the dressing. Put the mustard, wine vinegar, olive oil, yoghurt into a bowl. Season to taste and add a little honey if required. Mix well.
Arrange the lettuce leaves on individual plates and scatter the cooked wheatberries over the lettuce leaves and then scatter the grapes and celery. Slice the apple and dunk into the lime juice to stop them browning in the air and then add to the salad.
Dry fry the walnuts for a few minutes in a frying pan until they are starting to change colour and then scatter them over the salad. Roughly crumble the cheese over the salad and then place the plates of salad under a medium grill for up to 1 minute, until the cheese has started to melt slightly. Remove from the heat and then garnish with the chopped parsley and drizzle the dressing over the salad. Serve.