Carrot and Rye Berry Salad With Celery, Cilantro, and Marcona Almonds Recipe

Ingredients (14)

• 1 1/2 cups dried rye berries (see note)
• 2 bay leaves
• Kosher salt
• 1 pound small carrots
• 1 cup Marcona almonds, roughly chopped
• 2 teaspoons whole grain or dijon mustard
• 1 medium garlic clove, minced (about 1 teaspoon)
• 2 teaspoons juice from 1 lemon
• 2 teaspoons balsamic or sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 2 stalks celery, peeled, and thinly sliced on a bias
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• Freshly ground black pepper