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Kitchen Notebook

February 15, 2016

Warm Emmer Berry Salad with Crispy Shallots

50 Mins

Prep Time: 50 min.

Serves 2


  • 1 cup Emmer Berries
  • 1/2 cup shallots, thinly sliced
  • 6 cups Upstate Farmer's Salad Mix
  • 2 cups Water
  • 1 cup olive oil
  • 6 Tbs.  white wine vinegar
  • 1 1/2 Tbs. Dijon mustard

Bring emmer berries and water to a boil in a large pot, and then reduce heat. Simmer berries until tender, about 45 minutes. Drain through a colander and  set aside.

While berries are simmering, heat oil in a medium skillet over medium high heat. When oil is hot, add sliced shallots. Cook and stir until golden brown, about 6 minutes. remove the skillet from the heat and pull shallots out with a fork or tongs, allow to dry on a few paper towels. Allow oil to cool for at least 5 minutes. Whisk together vinegar, mustard, and shallots in a small bowl. Slowly stir a tablespoon of the oil the shallots were fried in, then add salt and pepper to taste.  

Toss salad mix with half the shallot vinaigrette, and the warm emmer berries with the other half. create a bed of dressed greens, then top with about a cup of dressed grains. Sprinkle with crispy shallots. If you’re looking for an extra hearty meal, top the salad with a poached egg.

50 Mins Emmer Emmer Berries Lettuce Salad Shallots Veg Winter

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50 Mins Emmer Emmer Berries Lettuce Salad Shallots Veg Winter

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