Here we are, gang, another week, and I’m still talking about einkorn.
But I figure, when I brought you this article you all were such champs, looking a new ingredient in the face boldly and bravely, ready to give it a shot, that maybe you wouldn’t mind just one more einkorn post to follow it?
The thing is, while we’ve already told you einkorn flour is a tasty and nutritious option for making cakes, scones, bagels, pizza, pancakes, cookies, and more, and while you know you can create your own einkorn flour by buying the berries and grinding them at home, there’s something else that needs to be said, because there’s more to einkorn berries than flour:
Einkorn berries can hold their own.
The truth is, though I’ve briefly mentioned before that the berries can be used in porridge or salads, I cannot emphasize enough what a delicious option this truly is. So, today is all about the berries, and one of our favorite ways to enjoy them.
Sometime last month, Tim and I were dining at Marché, a beautiful East Nashville cafe surrounded by draped windows and filled with rustic farmhouse tables and chairs.
He ordered a farro salad kind of like this einkorn one, and it was so good, I wished I’d ordered the same thing. At Marché, they stick to simple, flavorful dishes, inspired by tastes in Italy and France, always arranged in a way that’s visually appealing.
This past weekend we made this einkorn salad, bright and colorful, both chewy from the einkorn berries and crunchy from the radicchio pieces. I thought of Marché, and why a simple salad is a tough thing to beat.
“Let things taste of what they are,” Alice Waters once said, and I get what she means.
Rather than hiding the faint sweetness of the einkorn or the bitterness of the radicchio, rather than covering the pungency, nuttiness, or herbal qualities of the shallots, walnuts, and parsley, this salad brings them all together. It melds their tastes, highlights all of their individual flavors and textures, and provides a dish that’s delightful to eat.
While the honey finish in this recipe may seem excessive, trust us. The bitterness of the raw radicchio and the subtle bite of the shallots is offset by the hefty drizzle of honey at the end of each bite.Print
Addictively crunchy and bursting with bright flavors, this einkorn salad makes for a stunning and healthy side dish.
For the Salad:
- ½ cup einkorn berries
- 1 cup water
- 1 small head radicchio, chopped finely
- 2 shallots, minced
- ½ cup toasted walnuts
- 2 Granny Smith apples, diced
- 5 tablespoons raw honey
- Additional salt and pepper to taste
For the Dressing:
- ½ cup extra virgin olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- ¼ cup minced parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Place einkorn and water in a small saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 30 minutes, or until water has been absorbed and einkorn is chewy.
- In a small bowl, whisk together dressing ingredients and set aside.
- Transfer cooked einkorn to a large bowl and add radicchio and shallots. Pour prepared dressing on top and toss well to coat.
- Add apples, walnuts, and honey. Toss well to combine. Taste and add additional salt and pepper if needed. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Grain Salads
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: einkorn, einkorn berries, einkorn wheat berries, grain salad, radicchio, walnuts
Cooking By the Numbers…
Step 1 – Chop Produce and Measure Ingredients
Chop the radicchio and apple, and mince the shallots.
Measure out all of the remaining ingredients.
Step 2 – Cook
Place the wheat berries and water in a small saucepan and bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 30 minutes, or until the water has been absorbed and the grain has a chewy texture.
Step 3 – Make Dressing
In a small bowl, combine the olive oil, lemon juice, parsley, salt, and pepper. Whisk well to emulsify.
As an alternative, you can also add all of the dressing ingredients to a small mason jar, put the lid on tightly, and shake it up to combine.
If you want another herbaceous dressing to try with this salad, you’ll love our lemon and tarragon pesto dressing!
Step 4 – Combine Ingredients, Toss, and Serve
Transfer the cooked grain to a large bowl. Add the radicchio and shallots. Pour the prepared dressing on top, and toss well to coat.
Add the apples, walnuts, and honey.
Toss well to combine, then taste and add additional salt and/or pepper if needed. Enjoy immediately.
The Versatility of Einkorn
Do yourself a favor and buy a big bag of einkorn. Not only is it cheaper to buy it in bulk, but you’ll be pleasantly surprised to discover all the different ways you can use it.
We love using it in salads like this one, as well as in our Sunday Salad with leftover grains.
For other ideas, substitute it in for quinoa or barley in soups and grain bowls, pulse it into smaller pieces and simmer it with milk for a fiber-rich breakfast porridge, or keep pulsing until it forms a fine flour to add to cookies, scones, and breads.
Here are some of our favorite ways to use this nutrient-rich grain:
- Ravioli with Sun-Dried Tomatoes, Capers, and Ricotta
- Homemade Bagels
- Breakfast Porridge with Maple Roasted Blueberries
Let us know your favorite way to enjoy this whole grain in the comments below, and don’t forget to give this salad a rating as soon as you’ve tried it!
Photos by Kelli McGrane, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 29, 2013. Last updated: July 8, 2020 at 8:57 am. With additional writing and editing by Kelli McGrane and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
The written contents of this article have been reviewed and verified by a registered dietitian for informational purposes only. This article should not be construed as personalized or professional medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.