Roasted Carrot and Cracked Wheat Salad with Broken Olive Vinaigrette


8 kalamata olives (pitted and minced)

1 garlic clove (grated)

1 tablespoon capers (minced)

2 tablespoons canola oil

2 teaspoons honey

1 teaspoon dijon mustard

1 splash caper juice



2 1/2 cups cooked cracked wheat

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

1 Meyer lemon (juice and zest)

3 carrots (peeled, halved lengthwise, roasted and roughly chopped)

2 parsnips (peeled, roasted whole and roughly chopped)

2 shallots (halved lengthwise and roasted)

canola oil (enough for frying)

1/4 cup crème fraiche

salt and pepper (to season)




For the vinaigrette, place all ingredients in a small bowl and stir with a fork until everything is incorporated.

For the salad, place the first 4 ingredients in a large mixing bowl (reserving approximately ¼ cup of the cooked wheat), season generously with salt and pepper and mix well. Set aside for now.

Heat canola oil in a small pot. Once hot, work in several batches to fry remaining cooked grains until very crispy, about 20-30 seconds. Transfer to paper towel to absorb any excess grease.

For assembly, place a dollop of creme fraiche on the plate, followed by a scoop or two of the grain mixture then the roast vegetables and a sprinkling of fried wheat for some crunch.

Drizzle vinaigrette over top and serve.

Serves 3-4