Culture Magazine

54 culturecheesemag.com THE HOT LIS T 202 3 WHOLE GRAIN, HEIRLOOM TOMATO, AND BURRATA SALAD This recipe calls for three different types of cooked grains to provide a variety of textures. If you'd rather use just one, it will turn out almost as good. Serves 6 DRESSING: 2 medium shallots, peeled and finely chopped 3 anchovy fillets in oil, finely chopped 2 tablespoons red wine vinegar ½ teaspoon Dijon mustard 2 tablespoons anchovy oil 2 tablespoons olive oil SALAD: 1 cup cooked pearled barley 1 cup cooked rye berries 1 cup cooked freekeh 1 cup cooked small green lentils Kosher salt and freshly ground black pepper, to taste ½ cup parsley leaves 4 heirloom tomatoes, sliced 2 balls burrata Crusty bread, for serving DRESSING: fCombine shallots, anchovies, vinegar, and mustard in a large bowl. Set aside for 20 minutes to let the shallots mellow out. Slowly whisk in oil until dressing is emulsified. Transfer half of dressing to a small bowl and set aside. SALAD: fAdd grains and lentils to large bowl and toss with dressing. Season with salt and pepper to taste. Add parsley and toss. fScatter half of the dressed grains on a large serving plate. Arrange tomato slices over grains. Top with another layer of grains. Nestle burrata balls into salad and slice open to let filling spill out. Drizzle remaining dressing over salad and serve immediately with crusty bread. DIY PAGE 11 Wheys Less Traveled PAGE 12 WILTSHIRE PENNIES These are a delicious snack to serve with drinks. Makes about 40 pennies ½ cup (1 stick) unsalted butter 1 cup shredded Wiltshire Loaf or strong cheddar cheese 1 cup all-purpose flour 2 tablespoons chopped fresh chives or wild garlic ⅛ teaspoon kosher salt ¼ teaspoon cayenne pepper or chili powder fBeat butter until creamy using a food processor or electric mixer. fStir in remaining ingredients until well blended. fTransfer half of the dough to a piece of cling wrap or wax paper and shape into a log about 1¼ inches in diameter; wrap tightly. Repeat with remaining dough. Refrigerate for 3 hours, until firm. fPreheat oven to 350°F and lightly grease two large cookie sheets. fCut the dough into 3/8 - inch slices and place on the prepared cookie sheets. fBake until the pennies are just beginning to color around the edges, about 10 to 12 minutes. fTransfer to wire racks to cool. Store in an airtight container. Recipes

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