Ingredients

SALAD

1 1/2 cups medium cracked wheat

2 1/2 cups boiling water

1/2 cup finely chopped red onion

1/2 cup finely diced english cucumber

3/4 cup finely diced radishes

3/4 cup peeled and finely diced carrots

1 large ear of corn, kernels cut off

2 tbsp finely chopped parsley

2 tbsp finely chopped chives

2 tbsp finely chopped cilantro

1 tbsp finely chopped basil

DRESSING

1 tbsp finely chopped red onion

1 small garlic clove, chopped

1 tbsp finely chopped parsley

1 tbsp finely chopped chives

1 tbsp finely chopped basil

2 tsp dijon mustard

3 tbsp fresh lemon juice

2 tbsp red wine vinegar

3/4 cup olive oil

1 tsp salt

1/2 tsp black pepper

Preparation

  1. Pour boiling water over the cracked what in a large mixing bowl and let the wheat absorb the water for 1 hour.
  2. Drain wheat in a sieve and make sure you allow excess moisture to drain. Place in mixing bowl.
  3. Add red onion, cucumber, radishes, carrots and corn. Mix carefully with a fork to keep the wheat fluffy. Add chives, parsley, cilantro, basil.
  4. Make dressing: in a medium bowl, thoroughly whisk all ingredients together.
  5. Pour dressing over what mixture and toss. Season to taste. Place in serving bowl. Garnish with fresh herbs.