Kale Salad with Fresh Cherry Dressing
6 cups water
1/4 c. uncooked wheat berries, farro, or barley
1 1/2 c. pitted fresh cherries (about 9 oz.), divided
2 tbsp. apple cider vinegar
1 1/2 tbsp. extra-virgin olive oil
2 tsp. grainy Dijon mustard
1/2 tsp. black pepper
2 bunches curly kale, stemmed and torn (6 oz.)
1/2 tsp. kosher salt
1/2 c. very thinly sliced baby watermelon radishes (about 1 oz.)
1/4 c. firmly packed small fresh mint leaves
2 oz. Marcona almonds
Combine 6 c. water and wheat berries in a medium saucepan; bring to a boil over high. Reduce heat to medium-low, and simmer until tender, 50 minutes to 1 hour. Drain well.
Place 1/2 c. cherries in a mini food processor. Add vinegar, oil, mustard, and pepper; process until very smooth, about 1 minute.
Place kale in a medium bowl; sprinkle with salt. Use your hands to firmly massage salt into kale until leaves are slightly softened, 1 to 2 minutes. Add wheat berries and three-fourths of the dressing to massaged kale; toss to coat.
Cut remaining 1 c. cherries in half lengthwise. Add halved cherries, radish slices, and mint leaves to kale mixture; toss gently to combine. Sprinkle with almonds, and drizzle with remaining dressing. Serve immediately.