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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 6-8

This is a wonderfully chewy and grassy salad. I love pairing it with something with a supple texture like roasted salmon or tofu. I add most of the parsley stems in with the curly leaves for added texture and taste. Curly parsley is definitely more aggressive that flat-leaf which gives it a fighting chance with the mustard and wheat berries.   I really love to make this and let it marinate for a few hours in the refrigerator before mixing again and digging in.


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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

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