Cilantro Lime Honey Vinaigrette
- 1/4 cup sliced shallot
- 1/4 cup lime juice
- 1 tablespoon cup rice vinegar
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Sea salt
- 3/4 cup olive oil
- 1 cup tightly packed cilantro leaves and stems
Roasted Lemons
- 1 lemon
- Olive oil
- Sea salt
Wheatberry Tabbouleh
- 2 cups cooked wheatberries (cooked in salted water until al dente)
- ½ cup chopped parsley leaves
- ¼ cup dill, torn
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pistachios
- 1/4 cup thinly sliced scallion greens (cut on the bias)
- 6 roasted lemon slices
- Sea salt
- 1/4 cup cilantro vinaigrette
Wheatberry Tabbouleh with Cilantro Vinaigrette, Roasted Lemons, Pomegranate & Herbs
Makes ~1 cup vinaigrette, 2-4 servings of tabbouleh
*As seen in our Botanica at Home: Vinaigrettes video!*
This vibrant take on tabbouleh bulks up the classic form with wheatberries, pomegranates and pistachios; hello, texture! Its dressing is a bright, flavorful emulsified herb vinaigrette — one of our favorites! It’s a fantastic side dish, but can also stand on its own as a grain bowl (which is how we served it at the restaurant when it was on the menu). One of our regulars would order it with a fried egg on top and a glass of rosé on the side — a perfect lunch!
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Instructions
Make the cilantro vinaigrette (makes ~1 cup dressing): Process everything except the olive oil and cilantro in the Vitamix until blended. Scrape down sides, then begin to blend again, this time slowly drizzling olive oil through the spout until the dressing is emulsified. Add cilantro and blend slowly, building up to high, until everything is entirely incorporated and you can’t see any cumin or coriander bits. Taste for salt and lime.
Make the roasted lemons: Using a mandoline or a knife, slice the lemon into very thin (⅛” or thinner) rings. Discard the ends or any end pieces that are more pith than fruit. Line a baking sheet with parchment or a silpat, drizzle with olive oil, and lay the lemon slices flat. Move them around to make sure they’re lightly coated in olive oil, and arrange so they’re not touching. Roast at 300F, rotating the pan a few times, for 15 – 30 minutes, or until caramelized but not blackened. (The cooking time really varies depending on the size of the lemon…so just keep a close eye on them! They can go from caramelized to burnt quite quickly.) Remove from the oven and sprinkle with sea salt.
Make the wheatberry tabbouleh: In a bowl, combine the wheatberries, herbs, pomegranate, pistachios and scallion greens. Finely chop half of the lemon slices and add them to the bowl. Cut the remaining lemon slices in half and set aside for garnish. Give everything a sprinkle of sea salt and toss well to combine. Dress with the cilantro vinaigrette; toss and taste again, adding more salt or a little squeeze of lemon, as needed. Pile in a pretty mound in a serving plate, and garnish with the lemon halves.
