Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette
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.Advertisement
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.
To make ahead: Refrigerate vinaigrette (Step 3) for up to 1 day.
3 1/2 fat, 1 1/2 starch, 1 vegetable, 1/2 medium-fat protein