Martha Stamps, chef at Belle Meade Plantation, shares her recipe for a cracked wheat salad that makes good use of fresh from the garden vegetables such as carrots, beats and onions.
During a visit to the kitchen at Belle Meade Plantation in Nashville, Tennessee, Allen met restaurant chef Martha Stamps. Martha shared with Allen her recipe for a cracked wheat salad that makes good use of fresh from the garden vegetables such as carrots, beats and onions.
To try more of Martha’s recipes pick up a copy of Martha’s at the Plantation, Seasonal Recipes from Belle Meade.
You can order autographed copies of Martha Stamps’ cookbooks by emailing her at email@example.com. Her books are also available online through her publisher at www.hillstreetpress.com.
- Category: Salad
- 2 cups cracked wheat
- 4 juice of 4 lemons
- 1/4 cup olive oil
- 1 cucumber, peeled and shredded
- 1 (4 ounce) bag radishes, trimmed and shredded
- 1 medium carrot, peeled and shredded
- 1 medium beet, peel and shredded
- 1 clove of garlic, peeled and minced
- 2 tablespoons flat leaf parsley, roughly chopped
- 2 tablespoons mint, roughly chopped
- 2 tablespoons cilantro, roughly chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- Place the cracked wheat in a mixing bowl and stir in the lemon juice and olive oil. Cover with plastic wrap and refrigerate at least 2 hours, or overnight.
- Add the remaining ingredients and mix well. Taste and adjust seasoning.