Recipes & More
Spelt Salad
1 1/2 cups spelt berries
1 cup sundried tomatoes, drained, coarsely chopped
1 cup Kalamata olives, pitted, coarsely chopped
2 tablespoons capers, rinsed
1/4 cup fresh basil leaves roughly chopped
2 tablespoons fresh mint, roughly chopped
2 tablespoons fresh oregano, roughly chopped
Dressing
1 clove garlic
1 small shallot, cut in half
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1/8 teaspoon black pepper
pinch sugar
3/4 cup canola oil
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
zest of one lemon
In a large sauce pan cover spelt berries with six cups of water. Bring to a boil over high heat. Cook berries for eight minutes. Turn off heat. Cover tightly and allow berries to rest for five minutes or until tender. Strain berries, rinse under cold water and set aside.
In a large bowl combine cooked spelt, tomatoes, olives, capers, basil, mint and oregano. Prepare dressing.
In the bowl of a food processor combine garlic, shallot, mustard, salt, pepper, sugar, canola oil, olive oil, lemon juice, and lemon zest. Process until smooth. Pour dressing over spelt, toss to coat. Allow salad to marinate 15 minutes before serving.
Yields 1 quart plus 1 cup