This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen was one I’d really been looking forward to. David’s wheat berry salad with roasted rood vegetables, charred radicchio and pomegranate seeds with a zingy citrys dressing is the type of salad that I absolutely love – it’s colourful and full of goodness (Dad, if you’re reading, this is definitely an “exciting salad” 😉 ) and super easy to make.
When I lived in France in the 1990s, I was addicted to a product called Ebly. I knew it was some sort of wheat product (from blé = wheat) but I’d never eaten anything like it growing up in Australia. Now if only Wikipedia had been around then, I’d have been able to learn that:
In France, cooked durum wheat berries are commonly eaten as a side dish instead of rice or corn. This side dish is often called Ebly, from the name of the first brand of prepared wheat berries.
Ok maybe that might not have shed much light on the subject because I’d never eaten a wheat berry before I lived in France but at least I’d be able to tell people what it was. “Some kind of wheat” wasn’t exactly the most enlightening description 😉 In any case, I was also eating quinoa back then too (WAY before it became the in thing everywhere else) but I’ve always preferred what I now know are called wheat berries. They just feel more substantial.
I really loved this salad – I made half the recipe (so, enough for around 3 lunches for me – David was right that a splash of lemon juice perked this up the day after it was made) because I conveniently happened to have the right amount of butternut squash on hand but the recipe says you can use other root vegetables too. This was excellent as it was, I felt – I love the colours and varied textures (the crunch of the pomegranate seeds!) but next time, I might add some crumbled goat cheese or feta too.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.