{"id":7870,"date":"2011-09-22T23:59:58","date_gmt":"2011-09-23T03:59:58","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=7870"},"modified":"2019-08-20T23:10:19","modified_gmt":"2019-08-21T03:10:19","slug":"autumn-salad-with-kale-purple-cauliflower-wheat-berries","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/autumn-salad-with-kale-purple-cauliflower-wheat-berries\/","title":{"rendered":"Autumn Salad with kale, purple cauliflower & wheat berries"},"content":{"rendered":"
\"Autumn<\/a>

Autumn Salad With Kale, Purple Cauliflower & Wheat Berries<\/p><\/div>\n

I think it’s only fitting to celebrate the first day of fall with a warm autumn salad. Walking through the farmers market, I’ve been inspired by color, like forest green kale and the jewel tones of purple cauliflower. My salads are transitioning from bright and fresh to warm and nourishing. I need sustenance. I need comfort. I’m ready to return to the kitchen, to spend time at the stove developing flavor in fall produce with slow cooking techniques: braising, roasting, and sweating the vegetables. Wheat berries are a favorite of mine. I love the texture. Wheat berries are pleasantly chewy and never mushy. They do take a long time to cook, but this can be done a day or two ahead of time. It’s important to soak wheat berries in water at least overnight if not 24 hours. I promise they are worth it.<\/p>\n

The purple cauliflower is fantastic because it actually keeps the purple pigment through cooking. If you can’t find purple cauliflower at the farmers market, substitute the white variety, no problem. You may find cauliflower purchased at your farmers market inhabited by little critters (aphids). This is normal. I really hate aphids, but as one of my best girlfriends says, “Sometimes you just gotta put your big girl panties on and deal with it.” Two ways to remove aphids from cauliflower: soak the cauliflower in water with vinegar and salt or blanch the cauliflower in boiling water for a couple of minutes then submerge it in ice to stop the cooking. That’s all I have to say about that!<\/p>\n

This salad is cooked in two stages and all components are combined in the end. Cauliflower is roasted in the oven with shallots to develop caramelized flavors. I seasoned the veg with crushed coriander and fennel seeds, but after making this recipe a few times I think chopped rosemary would be really nice instead. The kale is saut\u00e9ed with red pepper flakes (heat) and raisins (sweet). A little sherry vinegar at the end brightens the salad and freshly grated Pecorino adds a salty, nutty flavor. I hope you enjoy my Warm Autumn Salad and have a lovely first weekend of fall!<\/p>\n

\"Autumn<\/a>

Autumn Salad With Kale, Purple Cauliflower & Wheat Berries<\/p><\/div>\n

Warm Autumn Salad with kale, purple cauliflower, and wheat berries<\/h4>\n

serves 4<\/em><\/p>\n

Ingredients<\/h5>\n

1 cup wheat berries, soaked in water overnight or up to 24 hours.
\n1 pound purple cauliflower, cut into small florets
\n4 shallots, each one cut into four wedges
\nsalt
\nfreshly ground pepper
\n1\/4 teaspoon crushed fennel seed
\n1\/4 teaspoon crushed coriander seed
\nolive oil
\n1 clove garlic, smashed
\n1\/8 teaspoon crushed red pepper flakes
\n1\/2 cup raisins
\n1 large bunch of Red Russian Kale, washed and sliced into ribbons
\n1\/2 cup water
\n2 teaspoons sherry vinegar<\/p><\/blockquote>\n

Preheat the oven to 375 degrees Fahrenheit.<\/p>\n

Cook the wheat berries (this can be done ahead of time). Drain the wheat berries of their soaking water and put them in a small heavy-bottomed pot with 1 1\/2 cups water. Bring it to a boil and then turn the heat down to simmer the wheat berries for 1 to 1 1\/2 hours, until tender. Keep an eye on the pot, as the wheat berries will soak up a lot of liquid and you may need to top it off occasionally with more water.<\/p>\n

Place the cauliflower and shallot in a small roasting pan. Pour over 2 tablespoons olive oil and toss the vegetables with salt, pepper, coriander and fennel seed. Roast the vegetables for about 25 minutes, until tender and caramelized.
\nMeanwhile, cook the kale. Heat 3 tablespoons olive oil in a large saut\u00e9e pan over medium-high heat. Toss 1 clove of garlic and the crushed red pepper flakes into the oil and cook for 1 minute. Do not allow the garlic to brown. Add the raisins to the pan and give it a stir. Put the kale ribbons in the pan and stir, seasoning with a pinch of salt and some freshly ground pepper. Saut\u00e9e the kale for a couple of minutes, until wilted down. Pour 1\/2 cup water into the
\npan and bring it to a simmer. Turn down the heat and put the lid on, cooking the kale until tender, about 10 minutes.<\/p>\n

When the wheat berries have finished cooking, drain them and toss them into the saut\u00e9e pan with the kale. Add the sherry vinegar and season the mixture with salt and pepper if needed. Now add the roasted cauliflower and shallot to the mixture, stirring to combine. Serve immediately with pecorino cheese at the table.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I think it’s only fitting to celebrate the first day of fall with a warm autumn salad. Walking through the farmers market, I’ve been inspired by color, like forest green kale and the jewel tones of purple cauliflower. My salads are transitioning from bright and fresh to warm and nourishing. I need sustenance. I need […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[210,9,230,184,93,224,227],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/7870"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7870"}],"version-history":[{"count":1,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/7870\/revisions"}],"predecessor-version":[{"id":18575,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/7870\/revisions\/18575"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7870"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}