CREAMY BUTTERMILK WHEAT SALAD

PG tested

Chances are there is going to be at least one nonmeat eater at your cookout on the Fourth. This hearty salad will make them happy with its protein-rich star player — the edible part of the wheat kernel known as wheat berries.

Here, the nutty, highfiber grain is paired with quick-pickled veggies and a tangy homemade buttermilk dressing amped up with fresh dill and chives. The result is a salad that’s crunchy, chewy, nutritious and utterly addictive.

The wheat berries, pickles and dressing all can be made ahead, so all you have to do on cookout day is assemble and toss. If you don’t enjoy or can’t find wheat berries (I got a 5pound bag at palousebrand.com for $16 and they’re also available on Amazon), substitute another grain such as couscous, farro, quinoa or barley. Be sure to chill the salad for at least an hour or two in the fridge to give the flavors a chance to meld.

For salad

1 cup white Sonora wheat berries

Handful of toasted almonds

For pickles

5 radishes, finely sliced into rounds

1 medium cucumber, sliced lengthwise into thin ribbons

1 fennel bulb, finely sliced

½ cup white wine or apple cider vinegar

¼ cup granulated sugar 1 tablespoon fine sea salt

For buttermilk dressing

½ cup buttermilk 1 tablespoon white wine or apple cider vinegar 2 tablespoons olive oil 1 garlic clove, finely chopped chopped Small handful chives finely Small handful finely chopped dill 1 teaspoon chopped marjoram or thyme, optional 1 teaspoon chopped tarragon, optional 1 teaspoon fine sea salt Make quick pickles: Place sliced vegetables in a large mason jar, then cover with vinegar, sugar, salt and 1 cup water. Secure lid and shake vigorously to combine then place jar in fridge. (This can be done 3 days in advance.) Let them pickle for at least 30 minutes if using on the same day. Place wheat berries in a large saucepan along with 4 cups water and simmer over medium heat for 40- 60 minutes until the berries expand into small spheres like large Israeli couscous. Drain and leave to cool completely. If you cook ahead of time, store in their cooking fluid in fridge for up to a week.

Make dressing by mixing together all the ingredients in a large bowl.

Assemble salad: Drain the quick pickles and add to the bowl with dressing, along with the wheat berries and almonds. Toss to combine, then chill well until serving.

Serves 8. — “The Miller’s Daughter: Unusual Flours & Heritage Grains” by Emma Zimmerman (Hardie Grant, May

2022, $30)