Straight from the Earth

WHEAT BERRY, BABY KALE, GRAPE, and ORANGE SALAD

Baby kale is mild and convenient to use because the whole leaf is edible. If you can’t find it, you can substitute full-size kale by removing the stem and slicing the leaf very thinly: ¹/₄ in/6 mm wide and not longer than 2 in/5 cm. The wheat berries take a full hour to cook, and another 20 minutes or so to cool, but they can easily be cooked a day ahead of time. —MYRA

Serves 8

WHEAT BERRIES

2 cups/400 g wheat berries

1 tsp salt

CURRY-ORANGE VINAIGRETTE

²/₃ cup/165 ml extra-virgin olive oil

¹/₄ cup/60 ml golden balsamic vinegar

Zest of 1 orange

2 tbsp fresh orange juice

2 tsp agave nectar

1¹/₂ tsp Dijon mustard

1 tsp salt

³/₄ tsp curry powder

Pinch of cayenne pepper

Pinch of ground ginger

Freshly ground black pepper

SALAD

5 oz/140 g baby kale

1 cup/150 g seedless red grapes, halved

1 cup/150 g seedless green grapes, halved

2 oranges, segmented (see Note on page 48)

Salt

Freshly ground black pepper

1 cup/110 g raw, unsalted walnuts, toasted (see page 117) and coarsely chopped

To make the wheat berries: Rinse them and then put them in a medium pot with 6 cups/1.4 L water and the salt. Bring them to a boil, and then reduce to a simmer. Cook, covered, for 1 hour, until the wheat berries are just tender. Add a few cups of cold water to the pot, stir, and then strain. Place the wheat berries in a very large bowl to cool, stirring occasionally to help them along.

To make the vinaigrette: Combine the oil, vinegar, zest, juice, agave, mustard, salt, curry powder, cayenne, ginger, and pepper in a small jar. Seal the lid tightly and shake vigorously to combine. Set aside at room temperature.

To make the salad: Combine the cooled wheat berries with the kale in a large bowl. Toss with ¹/₂ cup/120 ml of the dressing. Add the grapes and orange segments and another ¹/₄ cup/60 ml of the dressing and toss again. Add more dressing if desired, and season with salt and pepper. Toss in the walnuts right before serving.