Whole Grain, Heirloom Tomato, and Burrata Salad
This recipe calls for three different types of cooked grains to provide a variety of textures. If you’d rather use just one, it will turn out almost as good.
DRESSING:
- 2 medium shallots, peeled and finely chopped
- 3 anchovy fillets in oil, finely chopped
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 tablespoons anchovy oil
- 2 tablespoons olive oil
SALAD:
- 1 cup cooked pearled barley
- 1 cup cooked rye berries
- 1 cup cooked freekeh
- 1 cup cooked small green lentils
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup parsley leaves
- 4 heirloom tomatoes, sliced
- 2 balls burrata
- Crusty bread, for serving
DRESSING:
Combine shallots, anchovies, vinegar, and mustard in a large bowl. Set aside for 20 minutes to let the shallots mellow out. Slowly whisk in oil until dressing is emulsified. Transfer half of dressing to a small bowl and set aside.
SALAD:
Add grains and lentils to large bowl and toss with dressing. Season with salt and pepper to taste. Add parsley and toss.
Scatter half of the dressed grains on a large serving plate. Arrange tomato slices over grains. Top with another layer of grains. Nestle burrata balls into salad and slice open to let filling spill out. Drizzle remaining dressing over salad and serve immediately with crusty bread.