Cook the Book Fridays – Wheat Berry Salad

Wheat Berry Salad

The full title of this recipe is Wheat Berry Salad with Radicchio, Root Vegetables, and Pomegranate and it’s really hard to single out a component that’s the star of the show in this salad. They all work together so beautifully and chase away any end-of-winter ennui that root vegetables may hold at this time of year. I especially loved the dressing of olive oil, lemon, Dijon mustard, and pomegranate molasses. This salad is going to fuel me for a few days.

It was a good recipe to jump back into the group with, after a short post-Christmas blog break. I so appreciate connecting with the other bloggers in this group, something that I’ve been particularly aware of this week.

Many of us cooked through Around My French Table together and we heard the sad news that one of our friends from that project has passed away. Kathy of Bakeaway with Me would have made a gorgeous version of this salad and showed it off with her beautiful photography. She’ll be missed, as a kind and generous cornerstone of our Dorista community; as a talented blogger, recipe developer, and photographer; and of course, as a mother, grandmother, and friend. My thoughts are with her family and community.

Wheat Berry Salad

You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.

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8 thoughts on “Cook the Book Fridays – Wheat Berry Salad

  1. Beautiful, Teresa, she was such a wonderful person. Having met her in Seattle and again in New York along with Cher and Tricia, We had such a fun time together.
    This was a great salad and yours looks so pretty and delicious.
    Glad that you are back posting, missed you.

  2. I do think the dressing brings brilliance to this roasted root and wheat berries salad. I made it again on Sunday, simple with only roasted carrots with the berries and it was good too.

    She was my inspiration in several of my ‘catch-up’ dishes at AMFT and she will be dearly missed.

    1. Yes, I used beets (along with carrots, sweet potatoes, and parsnips). I decided to just go with the colour transfer and gave it an extra good stir.

  3. What a lovely tribute to Kathy. I have never been so sad to lose someone I had never met in person. She will be missed!

    You are right about the salad; it really does brighten up the last of the winter vegetables.

  4. I love the idea adding beets to the salad, like you I have been on a blog break!! Holidays, travel and new job have all interfered. I will be back with the caramel ribs!! In the meantime, I am so inspired by everyone’s version of wheat berry salad- I may do a double 😉 Thank you for sharing and so sad to hear about Kathy, while I came into the Doristas late, I enjoyed her posts.

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