By Paige, 4 SERVINGS
½ C Eatwell Farms Wheat Berries or pearl barley
Kosher salt
1 T finely grated lemon zest
3 T fresh lemon juice
3 T White Wine Vinegar
2 T mayonnaise
1 T Dijon mustard
¾ C olive oil, 2 T reserved to sauté Cauliflower
Freshly ground black pepper
1 head cauliflower or romanesco, cut into florets
1 15-ounce jar gigante beans, rinsed (Annalisa is a brand I find at Rainbow)
½ C Chopped Celery, Leaves reserved
½ C Radishes, Quartered
1 C flat-leaf parsley leaves, divided
2 T fresh tarragon leaves, divided (may sub fried fresh sage or rosemary)
Place wheat berries in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
Dressing (you may wish to triple this and eat with greens this week!) Whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, parsley, celery leaves, tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.