Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe
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Category
Thanksgiving
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound cremini mushrooms, diced
1 large 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
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
Directions
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.