Carrot Wheat Berry Salad with Lemon Caraway Yogurt
Carrot Wheat Berry Salad with Lemon Caraway Yogurt is a wonderful fall/winter salad that's great as a first course, or as the meal.
Servings: 8
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large red onion; finely chopped
- 4 garlic cloves; finely chopped
- 1 tablespoon sweet Hungarian paprika plus more for garnish
- ¼ teaspoon cayenne optional
- sea salt
- 1 ½ pounds carrots
- freshly ground black pepper
- 2 tablespoons chopped chives
- ¾ cup plain whole-milk yogurt the richest, best brand you can buy
- 4 cups cooked wheat berries
- 2 + tablespoons lemon-toasted caraway seeds
Instructions
- Scrub the carrots and cut them into bite-sized pieces on the bias so they’ll look nice.
- In a medium pot, heat 3 tablespoons olive oil for a minute or two. Add the onion and garlic and cook over moderate heat until softened, (5 minutes or so).
- Stir in a tablespoon paprika and a generous pinch of salt and cook for 1 minute.
- Add 4 cups of water and the carrots and bring to a simmer. Cover and cook over low heat until just tender (15-20 minutes). Season with salt and pepper.
- Drain the carrots.
- To plate (I liked serving this in a shallow soup bowl) place a half cup of the wheat berries in the bottom of the bowl.
- Top with about a half cup of carrots.
- Dallop with yogurt. Sprinkle with chives and the lemon-toasted caraway seeds.
- Drizzle with good olive oil and perhaps some sea salt or paprika to your liking.
