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Cracked Wheat Salad

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 marthasattheplantation@comcast.net. Her books are also available online through her publisher at www.hillstreetpress.com.

    Ingredients

    • 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

    Instructions

    1. 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.
    2. Add the remaining ingredients and mix well. Taste and adjust seasoning.