SHREDDED FENNEL AND APPLE WHEATBERRY SALAD

Rosh Ha'Shana- or the Jewish New Year just passed. It is a custom to have apples and honey at the table as well as a fish head, to represent having a sweet new year and to be at the head of the year. Various foods have their representations for new beginnings, such as the custom of eating a new fruit, or to reinforce ideals in Judaism, such as the 613 mitzvot (or commandments) that seeds of a pomegranate symbolize. All of these ideals inspired me to create and fresh salad with some pomegranate flavoring to welcome in the new year.With a new year comes new goals, new ideas, new friends, new opportunities, and change. Each year we evolve as people no matter how old; it is nice to have a holiday to remind us of the constant change we experience in our lives, whether to better ourselves, excel in academia or work, or to have a resolution of loosing the love handles gained by the over indulgence of large meals that Jewish holidays are notorious for. I have many goals for myself, as I'm sure many of you have. It's a fresh year (at least if you follow a school calendar) and new things will come as the autumn air returns and the leaves turn crisp. In my hebrew school class I discovered my first graders goals of the year are to obtain five stickers and then receive a prize from me- priorities of a six year old are definitely set straight. Regardless of your goal (whether it is getting stickers or getting an A in that super hard class) I hope the new year starts right and fresh (or at least as fresh as this salad tastes).

Shredded Fennel and Apple Wheatberry Salad

Serves:

6-8 (as a side)

Ingredients

  • 1 1/2 cups of wheatberries
  • 1 cup of shredded fennel
  • 2 cups of shredded granny smith apples
  • 2 cups of watercress
  • 1 cups of slivered toasted almonds
  • 4 tablespoons of pomegranate juice
  • 1 tablespoon of balsamic vinegar
  • Salt, pepper, garlic powder

Instructions

  1. Combine the 1 1/2 cups of wheatberries with 3 1/2 cups of water in a pot. Bring the mixture to a boil. Then cover the pot and allow the wheatberries to simmer for about 30 minutes until they are tender.
  2. Using a food processor, shred the fennel and granny smith apples. Once the wheatberries are done cooking and cooled add them to a large bowl with the fennel, apple, and watercress.
  3. To make the dressing combine the 4 tablespoon of pomegranate juice with 1 tablespoon of balsamic vinegar. Add salt, pepper, and garlic powder to taste. Stir well, then pour over the wheatberry salad. Lastly add the almonds and toss the salad.

 

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