Name: Rye Berry Salad with Cider-Yogurt Dressing and Herbs
Yield: 4 Servings
Ingredients: 1 small garlic clove; Kosher salt; ½ cup plain Greek yogurt; 2 tablespoons apple cider vinegar; 2 tablespoons olive oil; Freshly ground black pepper; ¾ cup rye berries; 2 Persian cucumbers, halved lengthwise, sliced into ½-inch pieces; 1 tablespoon white wine vinegar; ½ teaspoon kosher salt, plus more; 2 tablespoons olive oil; ½ small head cauliflower, cut into small florets; Freshly ground black pepper; 1 bunch small red radishes, trimmed, halved, thinly sliced; 3 scallions, thinly sliced on a diagonal; 1 tablespoon fresh lemon juice; ½ cup parsley leaves with tender stems; ¼ cup chopped fresh dill

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Peden & Munk

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

Recipe notes