From The Splendid Grain by: Rebecca Wood
Make this salad in spring when fresh peas are in season. With plenty of rye berries, it’s filling enough to be a light lunch.
6 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 ½ tablespoon fresh lemon juice
1 clove garlic, minced
¼ teaspoon cracked black pepper
1/8 teaspoon fennel seeds, toasted
1 fennel bulb
4 cups cooked Rye Berries, cooled
1 ½ cups fresh green peas
1 tablespoon minced fresh Italian parsley
5-6 leaves red leaf lettuce, washed and dried
Whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and fennel seeds. Set aside.
Trim the fennel bulb, reserving several sprigs of leaves for garnish. Finely chop the bulb, stalks, and remaining leaves. Combine with the rye berries, peas, and parsley. Pour the dressing over all and toss to combine. Line a shallow bowl with lettuce leaves. Mound salad upon the lettuce, garnish with the reserved fennel leaves, and serve.