Best 2 Provencal Wheat Berry Salad With Shrimp Recipes

**Provençal Wheat Berry Salad with Shrimp: A Refreshing and Flavorful Summer Dish**

In this article, we'll take you on a culinary journey to the vibrant region of Provence, France, where flavors dance and colors burst. Discover the Provençal Wheat Berry Salad with Shrimp, a delectable dish that captures the essence of summer. This hearty salad combines the goodness of wheat berries, succulent shrimp, fresh vegetables, and herbs, all tossed in a tangy and aromatic vinaigrette dressing. We'll guide you through three variations of this versatile salad, each offering a unique twist on this classic. Embark on a culinary adventure as we explore the flavors and textures of Provence, leaving your taste buds tantalized and your senses invigorated.

Check out the recipes below so you can choose the best recipe for yourself!

WHEAT BERRY SALAD

Wheat Berry Salad image

Provided by Ellie Krieger

Categories side-dish

Time 1h38m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 9

Ingredients

1 1/2 cups hard wheat berries
3/4 cup chopped walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

PROVENCAL WHEAT BERRY SALAD WITH SHRIMP

Provencal Wheat Berry Salad With Shrimp image

This salad tastes best the day it is made. The wheat berries will absorb some of the dressing, but you will still probably have some leftover. Store in the refrigerator for up to a week. The wheat berries will take up to 90 minutes to cook properly - you can make them up to a day ahead of time and store in the refrigerator.

Provided by threeovens

Categories Grains

Time 21m

Yield 7 1/2 cups, 4 serving(s)

Number Of Ingredients 23

Ingredients

1 cup wheat berries
kosher salt
8 ounces green beans, trimmed
1 (14 ounce) can artichoke hearts, drained halved and thinly sliced
8 ounces grape tomatoes, quartered
1/2 cup almonds, toasted and chopped
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped
fresh ground black pepper
1/2 lb medium shrimp, peeled deveined and halved lengthwise
1 tablespoon olive oil
2/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and minced
2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1 teaspoon lemon zest, freshly grated
1 teaspoon garlic clove, minced
1 dash Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
Drain wheat well and spread out on a baking sheet to cool and dry.
Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
Once cooled, cut into 1/2 to 3/4-inch pieces.
Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
Season the shrimp with salt; heat olive oil in a skillet over high heat.
Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
Toss shrimp into salad and sprinkle with remaining almonds.

Nutrition Facts : Calories 589.4, Fat 49.8, SaturatedFat 6.4, Cholesterol 71.6, Sodium 653.8, Carbohydrate 25.8, Fiber 13.4, Sugar 7.1, Protein 16.4

Tips:

Use fresh, high-quality ingredients: The freshness and quality of your ingredients will greatly impact the flavor of your salad. Use ripe tomatoes, sweet corn, and tender shrimp.
Cook the wheat berries properly: Wheat berries should be cooked until they are tender but still have a slight bite. Overcooking will make them mushy.
Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Make sure to use a dressing that is both flavorful and well-balanced.
Don't overcrowd the salad: When assembling the salad, don't overcrowd the bowl. This will make it difficult to mix and serve the salad.
Serve the salad immediately: This salad is best served immediately after it is made. The wheat berries will start to absorb the dressing and become soft if you let it sit for too long.

Conclusion:

This Provencal Wheat Berry Salad with Shrimp is a delicious and healthy summer dish. It is packed with fresh, flavorful ingredients and is sure to please everyone at your table. The salad is also very versatile and can be easily customized to your liking. So next time you are looking for a light and refreshing meal, give this salad a try!