Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing
Photo by Alex Farnum
How to Make It
Step 1
1
Bring 1 1/2 qts. water, the wheat berries, and 1/2 tsp. salt to a boil in a medium covered saucepan over high heat. Reduce heat and simmer until wheat berries are tender but not mushy (some should start to burst), about 1 1/4 hours. Drain.
Step 2
2
Whisk 1/2 tsp. salt, the pepper, oil, 3 tbsp. vinegar, the paprika, and currants together in a large bowl. Let stand while wheat berries cook.
Step 3
3
Cut brussels sprouts into fine shreds, preferably using a food processor with a slicing disk or a mandoline. Add brussels sprouts and wheat berries to dressing mixture and toss to coat. Taste and add more salt and another splash of vinegar if you'd like. Serve immediately.
Step 4
4
Make ahead: Through step 2 up to 1 day, chilled. Bring to room temperature.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 cup wheat berries
About 1 tsp. kosher salt, divided
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
About 3 tbsp. sherry vinegar
1/2 teaspoon sweet smoked Spanish paprika
3 tablespoons dried currants
3/4 pound brussels sprouts
Directions
Step 1
1
Bring 1 1/2 qts. water, the wheat berries, and 1/2 tsp. salt to a boil in a medium covered saucepan over high heat. Reduce heat and simmer until wheat berries are tender but not mushy (some should start to burst), about 1 1/4 hours. Drain.
Step 2
2
Whisk 1/2 tsp. salt, the pepper, oil, 3 tbsp. vinegar, the paprika, and currants together in a large bowl. Let stand while wheat berries cook.
Step 3
3
Cut brussels sprouts into fine shreds, preferably using a food processor with a slicing disk or a mandoline. Add brussels sprouts and wheat berries to dressing mixture and toss to coat. Taste and add more salt and another splash of vinegar if you'd like. Serve immediately.
Step 4
4
Make ahead: Through step 2 up to 1 day, chilled. Bring to room temperature.
Step 5
5
Note: Nutritional analysis is per serving.
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