Whole-Grain Spelt Salad

By lihui

5 Person

35 Minutes

0 Calories

Grain salads are forgiving and flexible, and nutty takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad. Marinating the cooked mushrooms and leeks with cider vinegar for 15 minutes allows them to absorb the vinegar so that each bite delivers a pop of tartness. A sprinkling of pepper powder adds a blast of color and a mild, wonderfully fruity red-pepper flavor.

Ingredients

Freshly ground black pepper
Kosher salt
Espelette pepper powder, for garnish
1/4 cup Minced chives
1/2 cup Minced flat-leaf parsley
2 Small Persian cucumbers
6 cups Cooked whole-grain spelt
1/2 cup Cider vinegar, divided
1 tsp. Picked thyme leaves, minced
2 cloves Medium garlic, thinly sliced
1 Large leek, diced
1 pound Cremini mushrooms, diced
1/2 cup Extra virgin olive oil, divided

Method

01

In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.
02

In a large bowl, stir together spelled, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.
03

Serve and enjoy!

Related Tags

Whole-Grain Spelt Salad

3.9

( By lihui )

01 Information

Grade easy
Serving 5 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Freshly ground black pepper

Kosher salt

Espelette pepper powder, for garnish

1/4 cup Minced chives

1/2 cup Minced flat-leaf parsley

2 Small Persian cucumbers

6 cups Cooked whole-grain spelt

1/2 cup Cider vinegar, divided

1 tsp. Picked thyme leaves, minced

2 cloves Medium garlic, thinly sliced

1 Large leek, diced

1 pound Cremini mushrooms, diced

1/2 cup Extra virgin olive oil, divided

03 Method

Step 1

In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

Step 2

In a large bowl, stir together spelled, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.

Step 3

Serve and enjoy!

04 Author