Spelt And Spring Vegetable Salad
serves 6-8
Spelt is an ancient form of wheat that was favored by the Romans. In her The Provence Cookbook, Patricia Wells praises its rich, nutty flavor. This salad is adapted from her Spelt Salad With Peppers, Shallots And Parsley; we added more vegetables to capture spring, along with a splash of olive oil and lemon juice.
1 cup spelt
2 cups low-sodium broth (chicken or vegetable)
2 bay leaves
1 red bell pepper, diced
1 medium carrot, diced
1 small fennel bulb, diced
2 small shallots, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon olive oil
1 tablespoon lemon juice
prep: 10 minutes
total: 30 minutes
medium pot with cover
1. Combine the spelt, broth, bay leaves in a pot with 2 teaspoons of salt. Bring to a boil, cover, and reduce the heat to medium-low. Simmer gently until the spelt is puffed and tender, 20-30 minutes.
2. Meanwhile, prep the pepper, carrot, fennel and shallots.
3. When the spelt is done, let it stand for 10 minutes. Remove and discard the bay leaves, then stir in the vegetables, parsley, olive oil and lemon juice. Add salt and pepper to taste.
