Wedge Salad Recipe

Time1h

Serves4

sprouted lentil, barley berries, chive, radish, buttermilk dressing, dill, chervil turnip, shaved fennel

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Barley and Lentils
Rinse the barley berries and sprouted lentils under cold water. Cook barley in a pot with 3 cups of water for about 30-40 minutes until tender. In another pot, simmer the sprouted lentils for about 15-20 minutes until soft. Drain and let cool.
2
Prepare the Vegetables
Thinly slice the radish, shave the fennel, and peel and julienne the turnip. Chop the chives, dill, and chervil finely.
3
Make the Buttermilk Dressing
In a bowl, combine 1 cup of buttermilk, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, salt, and pepper to taste. Whisk until smooth.
4
Assemble the Salad
In a large bowl, combine the cooled barley, sprouted lentils, radish, shaved fennel, turnip, chives, dill, and chervil. Drizzle with the buttermilk dressing and toss gently to combine.
5
Serve
Divide the salad into bowls or plates and serve immediately, garnished with extra herbs if desired.