By Paige, 4 SERVINGS

½ C Eatwell Farms Wheat Berries or pearl barley

Kosher salt

1 T finely grated lemon zest

3 T fresh lemon juice

3 T White Wine Vinegar

2 T mayonnaise

1 T Dijon mustard

¾  C olive oil, 2 T reserved to sauté Cauliflower

Freshly ground black pepper

1 head cauliflower or romanesco, cut into florets

1 15-ounce jar gigante beans, rinsed (Annalisa is a brand I find at Rainbow)

½ C Chopped Celery, Leaves reserved

½ C Radishes, Quartered 

1 C flat-leaf parsley leaves, divided

2 T fresh tarragon leaves, divided (may sub fried fresh sage or rosemary)

Place wheat berries in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Dressing (you may wish to triple this and eat with greens this week!) Whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, parsley, celery leaves, tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.