Friday, March 23, 2012
Asparagus, Black Eyed Pea & Wheat Berry Salad with Pimento Vinaigrette
Nutty wheat berries, fresh asparagus, red bell pepper, black eyed peas and herbs tossed in a creamy pimento vinaigrette.
Asparagus, Black Eyed Pea & Wheat Berry Salad
serves 3 as a meal, 4-5 as a side
3 cups vegetable broth
3 cups water
1 cup wheat berries
salt and pepper
1-15oz can black eyed peas, drained and rinsed
2 tbl extra virgin olive oil
1 bunch asparagus, ends trimmed, 1" pieces
1 red bell pepper, medium dice
1 celery stalk, sliced on a bias
2 scallions, sliced on a bias, divided
2 garlic cloves, minced
juice of 1/2 lemon
1/4 cup chopped, fresh cilantro
Combine the broth, water and wheat berries in a pot and bring to a boil. Season with 1/2 tsp salt. Cook for 1 hour or until al dente If the water runs low, add more, you can drain off any remaining liquid once you are done. Drain the wheat berries and add the black eyed peas, set aside.
Saute the asparagus, red pepper, celery and the white parts of the scallion lightly in olive oil. Season with salt and pepper and cook for 7 minutes until the celery starts to become tender. Add the garlic and lemon juice and cook 3 minutes more.
Mix the vegetables with the wheat berries and add the green scallion parts and cilantro. Taste and season with salt and pepper. Serve with pimento vinaigrette.
1/4 cup extra virgin olive oil
1-4oz can chopped pimentos, drained
1 scallion, roughly chopped
1 garlic clove, roughly chopped
1 tbl chopped, fresh cilantro
1 tsp lemon juice
salt and pepper
Combine all of the ingredients in a blender and process until smooth. Taste and season with salt and pepper.