Wheat-Berry and Smoked-Chicken Salad |
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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 6 |
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The nutty flavor and firm bite of wheat berries make them a perfect addition to salads. Paired with roasted red peppers, smoked chicken, and hazelnuts, they make for a remarkably satisfying meal. Ingredients:
1 cup hazelnuts (4 1/2 ounces) |
2 cups wheat berries (3/4 pound) |
4 medium red bell peppers |
1 medium garlic clove |
3 tablespoons sherry vinegar |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
5 tablespoons olive oil |
1 1/2 pounds smoked chicken breast, skin discarded and meat cut crosswise into 1/4-inch-thick slices |
3 ounces baby arugula (8 cups loosely packed) |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast hazelnuts in a shallow baking pan in oven, shaking pan occasionally, until golden, about 10 minutes. Cool slightly, then rub off any loose skins with a kitchen towel. When nuts are cool enough to handle, coarsely chop.
3. Turn on broiler.
4. Cook wheat berries in a 4-quart pot of unsalted boiling water, partially covered, until tender, 1 to 1 1/2 hours. Drain well in a large sieve.
5. While wheat berries cook, broil bell peppers on a baking sheet or broiler pan 4 to 5 inches from heat, turning occasionally with tongs, until skins are blackened in spots, 10 to 15 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
6. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Transfer garlic paste to a large bowl and add vinegar, salt, and pepper. Add oil in a steady stream, whisking, then whisk until combined well. Add wheat berries, hazelnuts, bell peppers, chicken, and arugula and toss gently to combine. Serve salad at room temperature.
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