Ingredients
1 1/2 cups wheat berries or pearl barley
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 small fennel bulb, cut into 1/4-inch dice
4 medium cucumbers, peeled, seeded, and cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
6 scallions, thinly sliced (about 1 cup)
1/3 cup chopped fresh flat-leaf parsley
Preparation
Cover wheat berries with cold water by 2 inches in a large saucepan. Cover; bring to a boil. Uncover; reduce heat, and simmer until tender, about 40 minutes. Drain; transfer to a serving bowl.
Whisk together lemon juice, mustard, honey, salt, and pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Drizzle over wheat berries; toss.
Add fennel, cucumbers, celery, scallions, and parsley; toss. Cover; refrigerate 8 hours. Bring to room temperature.
