Friday, May 27, 2011
Stop for salad
D. has recently started volunteering at The Stop Community Food Centre, one of North America’s first food banks and a vibrant community centre that comes complete with kitchen space and a good-sized working greenhouse.
The Stop’s mission is to use food as a gateway to address issues like poverty, the environment, social isolation, and health in one of Toronto’s lowest-income neighbourhoods. D.’s work with the afterschool program sees her helping kids between 8 and 12 learn about cooking, how to read food labels, with a dash of food politics thrown in. It sounds like a lot of fun, and it’s the kind of gig where I don’t mind if she brings work home with her. This salad she made with the kids on her first day, for example, was a big hit there and at home.
This thing works as an entrée, and it’s also ideal for weekday lunches. Because of the crunchy nature of the greens, you can dress it in the morning with remaining vinaigrette and it won’t get soggy before lunchtime.
Wheatberry salad with crunchy greens
serves 4 – 6
½ bunch kale
½ bunch collard greens
1 Cup wheat berries (aka wheat kernels)
¾ - 1 cup dried cranberries
1 cup chopped walnuts or pecans
2 tbsps chopped fresh mint or basil
250g feta or goat cheese
¼ cup of lemon juice
¼ cup olive oil
¼ cup vegetable or canola oil
2 minced garlic cloves
1 tsp. of sugar
pinch or two of oregano
Wash, dry and chiffonade the kale and collard greens.
Rinse and drain wheat berries and place in a medium sauce pan with 23 cups water. Bring to a boil, then lower the heat and simmer until tender but slightly chewy (about 1 hour). Remove from the heat, drain and set aside to cool.
Combine all ingredients in a big bowl and crumble feta on top of salad. Use as much dressing as you think necessary, reserving the remainder (it will keep in the fridge for a week).