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July 3, 2012

From Our Kitchen to Yours: Shrimp and Wheat Berry Salad

On June 26th, Food & Friends’ chefs served up tasty creations alongside the DC region’s 55 most talented chefs during our 22nd Annual Chef’s Best Dinner & Auction presented by the NACDS Foundation. In addition to an exquisite fresh fruit display, Executive Chef Mark Locraft and his team provided tastings of a healthy and delicious dish -- Shrimp and Wheat Berry Salad.

Miss Chef’s Best this year? Loved the dish and want to make it at home? Here's the recipe. Don’t forget to tell us how it tastes!

Shrimp & Wheat Berry Salad
Photo courtesy of
Serves 8 to 10 People

  • 4 oz Smoked Shrimp
  • 1 lb. Wheat Berries
  • 2 Red Grapefruits; section and halve
  • 2 Oranges; section and halve
  • 2 Avocados; peel, pit, cut into chunks (save for last to prevent browning)
  • 4 oz Red Radishes; trim and quarter
  • 1/4 cup Red Onion; chopped
  • 1/4 cup Fennel; chopped
  • 1/4 cup Celery; chopped
  • 2 tbsp Parsley; finely chopped
  • 2 Bay Leaves
  • White Wine Vinaigrette
    • 4 tbsp. Fresh Tarragon; minced
    • 1 Garlic Clove; minced
    • 5 tbsp White Wine Vinegar
    • 12 tbsp Extra Virgin Olive Oil
    • Salt and Pepper to taste

Food & Friends' chefs provided tastings of a delicious
Wheat Berry Salad to nearly 1,200 people.
  • Cook Wheat Berries and Soak Overnight in Water
  • Drain, Place Wheat Berries in Saucepan
  • Cover with Fresh Water and 2 Bay Leaves
  • Simmer until Soft = Approx. 45 Minutes to 1 Hour
  • Mix Vinaigrette (see ingredients above)
  • Once Wheat Berries have been Drained and Cooled Completely, Gently Mix with Grapefruit, Orange, Avocado, Radish, Red Onion, Fennel, Celery and Parsley.
  • Mix in Vinaigrette and Check Seasoning
  • Garnish with Smoked Shrimp

Recipe Credit: Mark Furstenberg, as Presented at the 2012 Healthy Kitchens, Healthy Lives Conference

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