Serves 6
15 min
Wheatberry and Watercress Salad With Bacon Vinaigrette
Recipe GLPR6e6ce3fdef1581
A hearty, protein-rich salad featuring chewy wheatberries and peppery watercress tossed with a warm bacon vinaigrette. Fresh red onion and scallions add brightness, while crispy bacon and Parmesan finish the dish. Perfect as a side, light lunch, or substantial dinner.
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Ingredients
8 ounces Sliced bacon, diced
2 tablespoons Lemon juice
2 teaspoons Dijon mustard
4 cups Cooked and cooled wheatberries
1 large bunch Fresh watercress, finely chopped
1 small Red onion, finely chopped
1 bunch Scallions, thinly sliced
to taste Kosher salt
to taste Grated Parmesan cheese, for garnish
Directions
Cook the diced bacon in a large skillet over medium heat, stirring occasionally, until crispy, about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 3 tablespoons of the bacon fat in the pan.
Remove the skillet from heat and whisk the lemon juice and Dijon mustard into the warm bacon fat until well combined. Set the vinaigrette aside.
In a small bowl, place the finely chopped red onion and cover with cold water. Let soak for 5 minutes to mellow the sharpness, then drain thoroughly.
In a large serving bowl, combine the cooled cooked wheatberries, chopped watercress, drained red onion, and sliced scallions.
Pour the warm bacon vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly.
Season the salad to taste with kosher salt. Top with the crispy bacon and grated Parmesan cheese. Serve immediately while the vinaigrette is still warm.
