Whole-Grain Spelt Salad with Leeks and Marinated Mushrooms

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, optional

Directions

1. Warm 3 tablespoons oil in a large skillet over medium-high heat until it looks glossy and hot. Add the mushrooms and cook, stirring as they soften, until they are tender and the liquid they release has cooked off, about 5 minutes. Add the leek, garlic, and thyme, then season with salt and pepper. Continue cooking until the leek is tender, about 4 minutes. Scrape everything into a large bowl, mix in 1/4 cup cider vinegar, and leave it to sit for 15 minutes.
2. In a large bowl, combine the spelt, cucumbers, and mushroom-leek mixture. Add the remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parsley, and chives, then season with salt and pepper and stir until everything is evenly dressed. Divide the salad among bowls and finish with espelette pepper, if you’re using it.