Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20140625-grain-salad-mushrooms-daniel-gritzer-3.jpg
Quick-marinated mushrooms, leeks, and cucumbers add flavor and crunch to whole-grain spelt in this tasty salad. . 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.

Recipe Details

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

Active 20 mins
Total 35 mins
Serves 4 to 6 servings

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)

Directions

  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. 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.

This Recipe Appears In

Nutrition Facts (per serving)
241 Calories
22g Fat
11g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 241
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 277mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 3g
Vitamin C 12mg 59%
Calcium 50mg 4%
Iron 2mg 9%
Potassium 499mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)