Rye Berry Salad with Herbed Kefir Dressing

1. 1Combine 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. 1Slice 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. 1In 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. 2In 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. 3In 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.

From THE KEFIR COOKBOOK: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World. Copyright © 2018 by Julie Smolyansky. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers. Photograph by Jennifer Davick.