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Rye Berry Salad with Cider-Yogurt Dressing and Herbs
4
Steps
- Thinly slice garlic. Sprinkle with a pinch of salt and use the side of a knife to mash into a paste. Place in a small bowl and mix with yogurt, vinegar, and oil; season with salt and pepper.
- Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
- Cook rye berries in a pot of boiling salted water until al dente, 45–60 minutes. Drain; spread out on a large rimmed baking sheet to cool.
- Meanwhile, toss cucumbers, vinegar, and ½ tsp. salt in a small bowl. Let sit 30 minutes; drain.
- Heat oil in a large skillet over medium-high. Cook cauliflower, stirring occasionally, until golden brown and tender, 8–10 minutes. Season with salt and pepper; let cool slightly.
- Combine rye berries, cucumbers, cauliflower, radishes, and scallions in a medium bowl. Drizzle with dressing and lemon juice; toss to combine. Season with salt and pepper. Add parsley and dill and toss just to bring together.
- Do Ahead: Rye berries, cucumbers, and cauliflower can be prepared 3 days ahead. Cover and chill separately.
Originally published at Bonappetit.com. Reproduced for personal collection.
