California Table Grape Commission
San Diego State University’s
Blueberry/Wheat Berry Salad
David McHugh, Executive Chef
San Diego
Yield: 6 (1 cup) servings
Carbonated Grape Salad with Crispy
Toast, Humboldt Fog Goat Cheese
and Muscat Gastrique
Scott Samuel, Chef-Instructor
St. Helena, Calif.
Yield: 8 servings
1½ cups hard winter wheat berries
½ cup finely chopped celery
½ cup finely chopped flat-leaf parsley
¼ cup finely chopped scallions, with
some green
3 T. fresh lemon juice
2 T. vegetable oil
¾ t. salt
¼ t. white pepper
1½ cups fresh blueberries
½ cup dried blueberries
½ cup walnuts, toasted, chopped
8 oz. green seedless California grapes
16 oz. dry Muscat, divided
1 French bread boule or bâtard, small
6 oz. grapeseed oil + more, as needed
1 oz. sugar
3½ oz. champagne vinegar, divided
3 small shallots
3 oz. extra virgin olive oil
Salt and freshly ground black pepper, to taste
8 cups assorted salad greens
Small Humboldt Fog Goat Cheese, cut into
24 small triangular pieces
seltzer siphon). Seal top; charge with four
CO2 bulbs. Put siphon in refrigerator 3-6
hours to fully charge CO2. 2) Wrap bread
in plastic wrap; freeze completely. With
automatic slicer or sharp bread knife, cut
loaf in at least 24 thin pieces, keeping loaf
shape intact. Brush both sides of each slice
with grapeseed oil; toast under broiler until
crisp. Remove; keep in dry area for service.
3) Combine remaining Muscat and sugar
in pan; reduce to syrupy consistency. Add
½ oz. champagne vinegar; continue to
reduce until mixture has formed a glaze.
Pour into small container; cool completely
for service. 4) Peel shallots; thinly slice
lengthwise. Put in small bowl; cover with
remaining vinegar and small amount of
salt. Put in refrigerator for 30-45 minutes,
until shallots are bright pink and softened.
Combine 6 oz. grapeseed oil and olive oil;
with fork, gently blend into vinegar. Season
with salt and pepper. 5) At service: Release
gas from siphon; remove grapes. Cut in half
lengthwise; keep cold. Lightly toss salad
greens with vinaigrette and shallots. On
chilled salad plates, layer salad with cheese,
carbonated grape halves and crispy toasts.
Drizzle with gastrique; garnish with flower
petals.
Method: Rinse and drain wheat berries.
Put in large saucepan; cover with 2 inches
water. Bring to a boil. Cover pan; reduce
heat to simmer. Cook until chewy, about
1 hour. Drain; rinse. Cool. Put wheat berries
in large bowl; stir in celery, parsley, scallion,
lemon juice, oil, salt and pepper. Add fresh
blueberries, dried blueberries and walnuts;
toss just to combine. Chill for service.
1) With small needle, pierce skin of each
grape in four places. Refrigerate grapes
and 4 oz. Muscat until completely cold. Put
grapes and Muscat in soda siphon (iSi or
