I threw this together because I was making dinner for a friend, and I wanted something on the relatively light side as we were planning on going out for ice cream later. The measurements are approximate as this is something where you really want to adjust to your own taste.
- 1 cup of wheat berries
- 4 cups of water
- 1/2 teaspoon of kosher salt
- 6 strips of bacon
- 1 avocado
- 1 tablespoon of lemon juice
- 1/8 cup of dried cranberries
- 1 oz. of chives cut or diced into small pieces
- 1 handful of arugula greens mix
- Dash of ground salt
- Dash of ground pepper
Prepare wheat berries according to package instructions. Mine were place the 1 cup of wheat berries into a pot with 4 cups of water and 1/2 teaspoon of kosher salt. Cook on stovetop for 50-60 minutes with the heat on medium. Drain the wheat berries of any excess water and set aside to cool. I ran them under running cool water to stop the cooking process. Dump the wheat berries into a mixing bowl with the dried cranberries and chives. Halve and pit the avocado. While the meat is still in the skin, score it in a grid pattern with a knife. Then scoop out the resulting cubes with a spoon. Pour the lemon juice directly onto the avocado to help retard the browning process.
Cook up the bacon as preferred. I like mine on the definitely cooked, but chewy side of things. I also like to bake my bacon as cleanup is a lot easier. To bake, heat the oven to 425 degrees. Line a rimmed cookie sheet with parchment paper. I like to use my smallest cookie sheet because I can use one piece of parchment paper which is greatly oversized and all of the baked-off fat stays on the parchment paper which makes it *much* easier to dispose of when done. At 425, it usually takes about 12 to 13 minutes for the bacon to get to the consistency I like. Set the timer for 6 minutes, turn the bacon, and set the timer again for another 6 or 7 minutes. In other words, halfway through baking, turn the bacon. You can figure out how long it will take to get to your preferred “doneness”. Once the bacon is done and cooled, cut it into the salad. Mix again. Add the arugula mix and the dashes of salt and pepper to taste (I have grinders for these, and it’s about two or three grinds a piece). Mix once more and serve. A spoon might be the preferred utensil. Due to the avocado, this may only keep a day or two in the refrigerator.