📝 About This Recipe
This robust salad celebrates the deep, earthy soul of Scandinavian cuisine, featuring chewy rye berries that provide a satisfying, nutty bite. Brightened by a generous amount of fresh dill and a zesty lemon-dijon vinaigrette, the dish strikes a perfect balance between hearty grains and garden-fresh herbs. It is a sophisticated, nutrient-dense centerpiece that works beautifully as a healthy lunch or a rustic side dish for roasted proteins.
🥗 Ingredients
The Grains
- 1 1/2 cups Rye berries (rinsed and drained)
- 4 cups Water or vegetable stock (for simmering)
- 1 teaspoon Sea salt (for the cooking water)
The Quick-Pickled Aromatics
- 2 large Shallots (very thinly sliced into rings)
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Honey or maple syrup
The Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Dijon mustard (smooth or grainy)
- 1/2 teaspoon Black pepper (freshly cracked)
Fresh Elements and Texture
- 1 cup Fresh dill (loosely packed, roughly chopped)
- 1 medium English cucumber (diced into 1/2 inch cubes)
- 4-5 pieces Radishes (thinly sliced into rounds)
- 1/2 cup Walnuts (toasted and coarsely chopped)
- 1/2 cup Feta cheese (crumbled (optional for garnish))
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the rinsed rye berries, water (or stock), and a teaspoon of salt.
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2
Bring the liquid to a rolling boil over high heat, then immediately reduce to a low simmer and cover with a tight-fitting lid.
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3
Simmer for 50-60 minutes. Check for doneness at the 50-minute mark; the grains should be tender but still possess a distinct, bouncy chew.
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4
While the grains cook, prepare the pickled shallots by whisking the apple cider vinegar and honey in a small bowl. Toss in the sliced shallots and let them macerate for at least 20 minutes.
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5
Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant and golden, then set aside to cool.
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6
Prepare the vinaigrette by whisking together the olive oil, lemon juice, Dijon mustard, and cracked black pepper until emulsified.
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7
Once the rye berries are done, drain any excess liquid through a fine-mesh sieve and transfer the warm grains to a large mixing bowl.
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8
Pour half of the vinaigrette over the warm rye berries. This allows the grains to absorb the flavors as they cool.
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9
Allow the grains to cool to room temperature (about 15-20 minutes). Do not add the fresh herbs while the grains are hot, or they will wilt.
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10
Add the diced cucumber, sliced radishes, and the pickled shallots (along with their pickling liquid) to the bowl.
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11
Fold in the fresh chopped dill and the toasted walnuts gently.
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12
Drizzle the remaining vinaigrette over the salad and toss thoroughly to ensure every grain is coated.
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13
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
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14
Transfer to a serving platter and top with crumbled feta cheese if using. Serve immediately or let sit for an hour to develop deeper flavors.
💡 Chef's Tips
For the best texture, soak your rye berries overnight in water to reduce cooking time by 15 minutes. Don't overcook the rye; the 'pop' of the grain is the hallmark of a great grain salad. Use only fresh dill; dried dill lacks the grassy, citrusy punch required for this specific flavor profile. If you want to make this ahead, keep the walnuts and dill separate and toss them in just before serving to maintain crunch and color. Swap walnuts for sunflower seeds or pumpkin seeds for a nut-free version that still offers great texture.
🍽️ Serving Suggestions
Pair this salad with a piece of pan-seared salmon or smoked trout for a complete Nordic-inspired meal. Serve alongside a chilled glass of dry Riesling or a crisp Aquavit-based cocktail. Accompany with a side of dark, buttered pumpernickel bread to lean into the rye theme. Top with a soft-boiled egg for a protein-rich vegetarian lunch option. Add a dollop of Greek yogurt or labneh on the side to contrast the earthy grains with creamy acidity.