Chef Keith Luce
Wheat Berry and Herb Marinated Olive Salad
Category
Salad
Servings
2 servings
Prep Time
10 minutes
Cook Time
0 minutes
Author:
Chef Keith Luce
A hearty, clean salad that tastes even better the next day!
Ingredients
-
1 cup assorted olives of good quality
-
1/2 head organic peeled garlic (6-8 cloves)
-
1 sprig sage (fresh)
-
1 sprig Rosemary (fresh)
-
1 sprig thyme (fresh)
-
1 organic lemon, juiced
-
As needed, extra virgin olive oil
-
2 cups wheat berries, cooked
-
2 tablespoon Thompson Seedless Raisins or Flame Seedless Raisins
-
1 tablespoon pine nuts, toasted
-
2 cloves organic peeled garlic, minced
-
2 small organic shallots, minced
-
2 tablespoon organic Italian parsley, chopped
-
1 tablespoon extra virgin olive oil
-
1 teaspoon organic lemon juice
-
Salt and cayenne pepper to taste
For the Olives
For the Salad
Directions
For the Olives
Combine all ingredients in a jar and cover tightly. Let stand in a cool place for at least one week.
For the Salad
In a medium mixing bowl, combine all the salad ingredients with the marinated olives and season to taste.
Recipe Note
Make this a heartier vegan or vegetarian meal by adding seasoned firm or baked tofu or cheese. Make it Pescatarian with added grilled Wild Caught Salmon, sardines, or trout. Make it a complete meal with added cut strips of prosciutto or cooked meat.
Filed in:
Appetizer,
Cayenne Pepper,
Clean,
Fresh Herbs,
Healthy,
Hearty,
Make Ahead,
Marinated Olives,
Organic Garlic,
Organic Italian Parsley,
Organic Peeled Garlic,
Organic Shallots,
Pescatarian,
Pine Nuts,
Plant-Based,
Rosemary,
Sage,
Seedless Lemons,
Thompson Seedless Raisins,
Thyme,
Vegan Salads,
Vegetarian,
Wheat Berries,
Wheat Berry and Herb Marinated Olive Salad,
Whole
