Carrot and Rye Berry Salad With Celery, Cilantro, and Marcona Almonds Recipe

A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.

Note: Wheat berries or barley can be used in place of rye berries.

Celery and onions have always been here, but rather than dicing them, I settled on thinly slicing them to give them a bit more textural significance. The cilantro and bright mustard, lemon, vinegar, and olive oil-based dressing made the final cut as well.

Finally, toasted Marcona almonds add some crunch to complement the rye berries' chewiness.

Ingredients:

• 1 1/2 cups dried rye berries (see note)
• 2 bay leaves
• Kosher salt
• 1 pound small carrots
• 1 cup Marcona almonds, roughly chopped
• 2 teaspoons whole grain or dijon mustard
• 1 medium garlic clove, minced (about 1 teaspoon)
• 2 teaspoons juice from 1 lemon
• 2 teaspoons balsamic or sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 2 stalks celery, peeled, and thinly sliced on a bias
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• Freshly ground black pepper