Rye Berry Salad with Herbed Kefir Dressing

1. 1
   Combine the kefir, olive oil, lemon juice, parsley, dill, mint, and salt. Mix and taste, adding more salt if needed. Chill for at least 1 hour to let the flavors meld (but it tastes even better when refrigerated overnight).

To make the Fried Onions:

1. 1
   Slice the onion with the grain (pole to pole, not through the equator). In a saucepan, heat the ghee over medium heat. Add the onions and cook, stirring until the onions are evenly browned and almost crunchy, 15 to 20 minutes. Place them in a mason jar, seasoning with a pinch of sea salt.

To make the Rye Berry Salad:

1. 1
   In a saucepan, combine the rye berries and water and salt the water. Bring it to a boil, then reduce to a simmer and cook until al dente, 45 to 60 minutes. Drain, then spread the berries out on a large rimmed baking sheet to cool.
2. 2
   In a sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the car­rots and sauté until golden brown and fork-tender, about 7 minutes. Remove them from the heat, season with a pinch of sea salt and the lemon juice, and let cool slightly.
3. 3
   In a medium bowl, combine the rye berries, carrots, fried onions, and parsley. Drizzle with the kefir dressing, vinegar, and the remaining 2 tablespoons olive oil and toss to combine. Season with a pinch each of sea salt and pepper, top with the horseradish and serve.