Active Time

　　40 min

　　Total Time

　　1 3/4 hr

　　The nutty flavor and firm bite of wheat berries make them a perfect addition to salads. Paired with roasted red peppers, smoked chicken, and hazelnuts, they make for a remarkably satisfying meal.

　　

Ingredients

Makes 6 to 8 servings

　　1 cup hazelnuts (4 1/2 ounces)

　　2 cups wheat berries (3/4 pound)

　　4 medium red bell peppers

　　1 medium garlic clove

　　3 tablespoons Sherry vinegar

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　5 tablespoons olive oil

　　1 1/2 pounds smoked chicken breast, skin discarded and meat cut crosswise into 1/4-inch-thick slices

　　3 ounces baby arugula (8 cups loosely packed)

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Toast hazelnuts in a shallow baking pan in oven, shaking pan occasionally, until golden, about 10 minutes. Cool slightly, then rub off any loose skins with a kitchen towel. When nuts are cool enough to handle, coarsely chop.

　　

Step 3

Turn on broiler.

　　

Step 4

Cook wheat berries in a 4-quart pot of unsalted boiling water, partially covered, until tender, 1 to 1 1/2 hours. Drain well in a large sieve.

　　

Step 5

While wheat berries cook, broil bell peppers on a baking sheet or broiler pan 4 to 5 inches from heat, turning occasionally with tongs, until skins are blackened in spots, 10 to 15 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers, discarding stems and seeds, and cut into 1-inch pieces.

　　

Step 6

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Transfer garlic paste to a large bowl and add vinegar, salt, and pepper. Add oil in a steady stream, whisking, then whisk until combined well. Add wheat berries, hazelnuts, bell peppers, chicken, and arugula and toss gently to combine. Serve salad at room temperature.