| Real Life Recipes
Sausage & Wheat Berry Salad |
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| Sausage and Wheat Berry Salad with Shredded Hearts of Romaine Makes 8 Side Servings This is an absolutely delicious combination of ingredients. Serve it on a buffet table or bring it to a potluck and expect that it will quickly disappear. With additional lettuce and some whole-grain bread, it also makes a great lunch. Leave the shredded romaine on top and toss the salad just before you’re ready to serve so the lettuce doesn’t wilt. TIPS I like to use very hot pickled peppers, such as Tabasco, in this salad, but if you’re head averse, milder ones, such as banana peppers, taste good, too. To shred lettuce, peel off the outer leaves of romaine and slice across the heart very thinly using a chef’s knife. 3 cups cooked wheat, spelt or Kamut berries, cooled (cook for 45 minutes to 1 hour in approximately 8 cups of water) DRESSING 2 tbsp red wine vinegar 2 tsp Dijon mustard ½ tsp salt Freshly ground black pepper 1 clove garlic, finely grated or put through a press ¼ cup extra virgin olive oil 1 tbsp finely diced drained pickled hot peppers 8 oz. turkey kielbasa, diced 4 oz. Asiago cheese, diced 4 stalks celery, diced 1 small red onion, diced 6 cups shredded hearts of romaine Dressing: In a small bowl, combine vinegar, mustard, salt and black pepper to taste, stirring until salt dissolves. Stir in garlic. Gradually whisk in olive oil until blended. Stir in hot peppers and set aside. In a serving bowl, combine wheat berries, kielbasa, Asiago, celery and red onion. Add dressing and toss well. Arrange shredded lettuce on top. Cover and chill thoroughly. When ready to serve, toss well. Variation Substitute 3 cups cooked cooled barley or farro for the wheat berries. |
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