Total Time
1 Hour 30 Mins
Yield
Serves 8 (makes 7 cups)

How to Make It

Step 1

Bring 1 1/2 qts. water, the wheat berries, and 1/2 tsp. salt to a boil in a medium covered saucepan over high heat. Reduce heat and simmer until wheat berries are tender but not mushy (some should start to burst), about 1 1/4 hours. Drain.

Step 2

Whisk 1/2 tsp. salt, the pepper, oil, 3 tbsp. vinegar, the paprika, and currants together in a large bowl. Let stand while wheat berries cook.

Step 3

Cut brussels sprouts into fine shreds, preferably using a food processor with a slicing disk or a mandoline. Add brussels sprouts and wheat berries to dressing mixture and toss to coat. Taste and add more salt and another splash of vinegar if you'd like. Serve immediately.

Step 4

Make ahead: Through step 2 up to 1 day, chilled. Bring to room temperature.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

Instead of using currants, you could try shredding a small sweet apple into the salad.

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