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 Recipe
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)
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.
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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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 12mg||59%|
|*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.|