Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms

Quick-marinated mushrooms, leeks, and cucumbers add flavor and crunch to whole-grain spelt in this tasty salad. [Photograph: Daniel Gritzer]

Grain salads are forgiving and flexible, and nutty spelt 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.

Why this recipe works:

  • 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 espelette pepper powder adds a blast of color and a mild, wonderfully fruity red-pepper flavor.

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms

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About This Recipe

Yield:Serves 4 to 6
Active time:20 minutes
Total time:35 minutes
This recipe appears in: What to Do With Whole Grains? Make These 2 Delicious Salads

Ingredients

  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 pound cremini mushrooms, diced
  • 1 large (12-ounce) leek, diced
  • 2 medium cloves garlic, thinly sliced
  • 1 teaspoon picked thyme leaves, minced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons cider vinegar, divided
  • 6 cups cooked whole-grain spelt (from about 24 ounces dry)
  • 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
  • 1/2 cup minced flat-leaf parsley
  • 1/4 cup minced chives
  • Espelette pepper powder, for garnish (optional)

Procedures

  1. 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.

  2. 2

    In a large bowl, stir together spelt, 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.

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