When I was at TNNA with my Jae’s at the beginning of June, we discovered pretty much the most amazing lunch place ever. It’s called Little Eater, and it’s at the Columbus Market, and if you’re ever there, you absolutely need to go.
They serve all kinds of yummy, vegetarian salads, using wholesome ancient grains and fresh produce. You get your lunch by the scoop – you can get up to 4 different salads (and every one I tried was amazeballs) in one dish. They also had this bruchetta that I almost fainted over while eating (and begrudged everyone who asked me for a bite) – a crusty toasted baguette with a lemon ricotta spread, topped with fresh strawberries drizzled with a balsamic glaze. Holy guacamole, I’m salivating right now.
I’ve only recreated one of the salads thus far, but have made it pretty much every week since getting back and re-settled after Columbus.
I finally broke out my camera, and am going to share the recipe, such as it is, with you.
Please note that all amounts are very approximate, and, like everything I make, food-wise, it’s “to taste.” But that taste is awesome, and wheatberries are so deliciously chewy and hearty, and, added bonus – my whole family just loves it.
- 1c (uncooked) wheatberries, kamut, speltberries, etc. I use Bob’s Red Mill Kamut, which I can find at my local Fred Meyer. You cook them like this: soak in water for a few hours (or overnight, if you’re the kind of person who can get it together to soak something overnight). Drain and rinse, and then put in a pot with roughly 3-4 times the water, boil, and let simmer for 45 minutes or so. Drain and rinse and toss with some olive oil.
- 2-3c kale, massaged. To massage kale: cut the leafy part off of the stem, chop it all up into bite-sized pieces, rinse well, sprinkle a bit of salt on it, and rub with your fingers until it gets darker green and seems less…chewy, I guess is the word (?)
- 1 can or about a pint of cooked garbanzo beans. I make big pots of them, and then freeze in wide-mouthed pint mason jars, so I generally throw one of those in the salad.
- 1/2-1c dried berries (to taste). I use cranberries, blueberries, cherries, whatever I have at hand.
First of all, gather your salad ingredients:
Toss all of the above into a big mixing bowl and prepare your dressing.
- 1/4c olive oil
- 1/4c fruit vinegar. I use either apple cider vinegar OR some strawberry vinegar that I made a few years ago, by letting fresh strawberries sit in white vinegar for a few weeks, then straining off the berries.
- 1-2T honey
- 1-2T lime or lemon juice
- 1/2t salt
- 1/4-1/2t pepper
The dressing (this will make enough for 2 salads):
Mix it all together, and, if you have time, let it chill for a bit. Then enjoy. Chances are good I’ll be eating it, too. I’ll try to re-create a few more of the fantastic Litte Eater salads, too – there was a lemon-asparagus-quinoa one that was so fresh and tasty, and a lentil with carrots… And then there was that bruschetta. I owe it to myself to make that, don’t I?