Second Times a Charm
Remember spelt from the other day? Did you try it? Did you like it? If you didn’t try it, are you going to?
Whoa – what’s with all the questions?! I just want to get you ready for another spelt recipe. As is my standard practice, I had cooked more than the last recipe called for so as to have some on hand for another dish or two. Since spelt takes a little “processing” with the soaking and the long cook time, it’s best done in large batches and then stored in an air-tight container in the fridge. It’ll keep for a week or more that way.
And while you’re in your fridge, dig around to see what you’ve got rolling around in the crisper drawer. At the bottom of mine, I found a kohlrabi hanging on from the spring still so thought that would make a nice crisp addition to the chewy softer texture of the spelt. If you don’t have a kohlrabi hiding out in yours, look around for other add-ins such as cucumbers or peppers. A firm apple would even be a good substitute for the kohlrabi. I personally enjoy the little pockets of sweetness raisins provide but you could make this with just veggies if you’re not into combining food groups.
As with all whole grain salads, this recipe is meant to be modified according to what’s on hand. You could even take up foraging like some of my counterparts and add in wild onion, chives or even dandelions greens. To cut to the chase – make extra spelt and then make a hearty salad.
SPELT SALAD WITH KOHLRABI AND MORE
A Straight from the Farm Original
2 c. cooked spelt
1 small kohlrabi bulb, peeled
2 radishes, trimmed and cleaned
1/2 c. raisins, cranberries, or other dried fruit
1/2 c. extra virgin olive oil
1 lemon, zested and juiced
1 t. minced fresh marjoram (or other herb of your choosing)
1 t. honey (optional)
salt and pepper
Slice the kohlrabi and radishes into very thin rounds – use a mandolin if you have one. Then using a sharp knife, cut the rounds into small matchsticks. Place in a medium bowl along with cooked spelt and dried fruit. Toss and set aside.
Whisk together oil, lemon juice and zest, marjoram, honey (if using) and a pinch of salt and fresh ground pepper.
Just before serving, dress the salad with the vinaigerette, tossing well. Serve with slices of fresh tomato or cucumber on the side and a hunk of crusty bread for a complete meal.