Yield: Yields 7-1/2 cups.
Servings: 4 as a main dish.
Halving the shrimp lengthwise makes a small amount seem more abundant. This salad is best the day it’s made, but it’s a tasty leftover, too. Just toss it with a little of the remaining vinaigrette and serve it warm or at room temperature, not cold.
Bring another large (4-quart) saucepan of water to a boil over high heat, and put a clean dishtowel on the counter. Add 1 tsp. salt and the green beans to the boiling water; cook until tender, 4 to 8 minutes. Drain and transfer the beans to the dishtowel to cool in one layer. When cool, cut them into 1/2- to 3/4-inch pieces.
In a large bowl, combine the wheat berries, green beans, artichoke hearts, tomatoes, three-quarters of the almonds, the chopped herbs, several grinds of pepper, and 1/3 cup of the Mustard-Caper Vinaigrette. Toss thoroughly. Season to taste with more salt, pepper, and vinaigrette. You can overdress the salad a bit at first, as the grains will keep absorbing it.
Season the shrimp with salt. Heat the olive oil in a 12-inch skillet over high heat until shimmering. Add the shrimp in a single layer and cook undisturbed until lightly browned on the bottoms, 1 to 2 minutes. Flip and continue to cook until the shrimp are curled and just opaque throughout, 1 minute.
Toss the shrimp into the salad and sprinkle with the remaining almonds.
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Great salad to make a day ahead and take on a picnic!
We love this salad, a great combination of flavours. I will definitely make it again.
This was excellent, will definitely be making again. Very fresh tasting, and the flavors come together so well. I didn't add the tomatoes but otherwise followed recipe exactly.
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