Whole-Grain Spelt Salad PT35M https://img2.recipesrun.com/201907/2019/0812/90/9/513200/300x200x90.jpg 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. 5 servings 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

Whole-Grain Spelt Salad

3.7

( By lihui )

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.

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

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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

lihui

8 Recipes

Whole-Grain Spelt Salad

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