Provencal Wheat Berry Salad With Shrimp - cooking recipe

Ingredients

Salad
1 cup wheat berries
kosher salt
8 ounces green beans, trimmed
1 (14 ounce) can artichoke hearts, drained halved and thinly sliced
8 ounces grape tomatoes, quartered
1/2 cup almonds, toasted and chopped
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped
fresh ground black pepper
1/2 lb medium shrimp, peeled deveined and halved lengthwise
1 tablespoon olive oil
Mustard Caper Vinaigrette
2/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and minced
2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1 teaspoon lemon zest, freshly grated
1 teaspoon garlic clove, minced
1 dash Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Preparation

In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours.
Drain wheat well and spread out on a baking sheet to cool and dry.
Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel.
Once cooled, cut into 1/2 to 3/4-inch pieces.
Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine.
In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well.
Season the shrimp with salt; heat olive oil in a skillet over high heat.
Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque.
Toss shrimp into salad and sprinkle with remaining almonds.