For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market. Source: EatingWell Magazine, April 2019

Hugh Acheson
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Ingredients

Directions

  • Heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons canola oil and broccoli. Cook, turning often with tongs, until softened and charred, 3 to 5 minutes. Transfer to a large bowl and add lemon zest, 1/4 teaspoon salt and pepper; stir to coat.

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  • Reduce heat to medium. Add butter, spring onions and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until softened and charred, about 5 minutes. Transfer to the bowl with the broccoli.

  • Place parsley stems, mustard, lemon juice, vinegar and sumac in a mini food processor and pulse until combined. Drizzle in olive oil and the remaining 3 tablespoons canola oil in a slow stream until fully incorporated. Add the remaining 1/2 teaspoon salt and pulse to combine.

  • Add wheat berries (or farro or barley), feta and radishes to the vegetables. Toss with 1/4 cup of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.

Tips

To make ahead: Refrigerate vinaigrette (Step 3) for up to 1 day.

Nutrition Facts

344 calories; 24.2 g total fat; 16 mg cholesterol; 484 mg sodium. 27.1 g carbohydrates; 7.6 g protein; Full Nutrition