Wheat Salad with Escarole

Name: Wheat Salad with Escarole
Yield: 4
Ingredients: Moustard; 2 tablespoons of olive oil; Salt and black pepper to taste; 1 tablespoon of lemon juice; 1/2 tablespoon of mustard; Wheat Salad; 1 cup of whole wheat grains; 1/2 cup of whole wheat for stuffing; 1 tablespoon of olive oil; 1 handful of escarole; 1/2 cup of fresh ricotta cheese, crumbled

1
Moustard
2
2 tablespoons of olive oil
3
Salt and black pepper to taste
4
1 tablespoon of lemon juice
5
1/2 tablespoon of mustard
6
Wheat Salad
7
1 cup of whole wheat grains
8
1/2 cup of whole wheat for stuffing
9
1 tablespoon of olive oil
10
1 handful of escarole
11
1/2 cup of fresh ricotta cheese, crumbled

Ingredients

1
Moustard
2
2 tablespoons of olive oil
3
Salt and black pepper to taste
4
1 tablespoon of lemon juice
5
1/2 tablespoon of mustard
6
Wheat Salad
7
1 cup of whole wheat grains
8
1/2 cup of whole wheat for stuffing
9
1 tablespoon of olive oil
10
1 handful of escarole
11
1/2 cup of fresh ricotta cheese, crumbled

Directions

1
Moustard
2
In a bowl, combine all the ingredients and reserve
3
Wheat Salad
4
Soak the whole wheat grains in water for three hours
5
Soak the whole wheat for stuffing in water for 30 minutes
6
Cook the whole wheat grains in a pressure cooker with the soaking liquid for 15 minutes (starting from the moment the cooker starts whistling)
7
Remove from heat, let it cool and drain
8
Squeeze out the excess water from the cooked whole wheat for stuffing
9
Wash the escarole and cut it into thick strips
10
Heat the olive oil in a pan and sauté the escarole
11
Assembling
12
In a salad bowl, combine the two types of wheat, escarole, and ricotta cheese
13
Serve with the moustard.