• Ingredients: 34
  • Serves: 6
  • Prep: 40 min
  • Bake: 1 3/4 hr

Wheat-berry and smoked-chicken salad with hazelnuts, wheat berries, medium red bell peppers, medium garlic clove, sherry vinegar, salt, black pepper, olive oil, smoked chicken breast, skin discarded and meat cut crosswise into 1/4-inch-thick slices, baby arugula. To make this wheat-berry and smoked-chicken salad for 6 persons you will need 40 min for preaparation and 1 3/4 hr for baking.


For lamb

For herb coating

  • Special equipment: an instant-read thermometer

For pork

  • Special equipment: a well-seasoned large ridged grill pan




  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Toast hazelnuts in a shallow baking pan in oven, shaking pan occasionally, until golden, about 10 minutes.
  2. Step 2 Cool slightly, then rub off any loose skins with a kitchen towel. When nuts are cool enough to handle, coarsely chop.

    For this step you will need

  3. Step 3 Cook wheat berries in a 4-quart pot of unsalted boiling water, partially covered, until tender, 1 to 1 1/2 hours.

    For this step you will need

  4. Step 4 While wheat berries cook, broil bell peppers on a baking sheet or broiler pan 4 to 5 inches from heat, turning occasionally with tongs, until skins are blackened in spots, 10 to 15 minutes.

    For this step you will need

  5. Step 5 Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers, discarding stems and seeds, and cut into 1-inch pieces.

    For this step you will need

  6. Step 6 Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Transfer garlic paste to a large bowl and add vinegar, salt, and pepper.

    For this step you will need

  7. Step 7 Add oil in a steady stream, whisking, then whisk until combined well. Add wheat berries, hazelnuts, bell peppers, chicken, and arugula and toss gently to combine.

    For this step you will need

Nutrition information

Calories 659 Carbohydrates 51 g (17%)
Fat 36 g (56%) Protein 36 g (72%)
Saturated Fat 6 g (30%) Sodium 378 mg (16%)
Polyunsaturated Fat 6 g Fiber 11 g (44%)
Monounsaturated Fat 23 g Cholesterol 79 mg (26%)