Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated August 29, 2018
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Quick-marinated mushrooms, leeks, and cucumbers add flavor and crunch to whole-grain spelt in this tasty salad. . Daniel Gritzer

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.

Why this recipe works:

  • Marinating the cooked mushrooms and leeks with cider vinegar for 15 minutes allows them to absorb the vinegar so that each bite delivers a pop of tartness.
  • A sprinkling of espelette pepper powder adds a blast of color and a mild, wonderfully fruity red-pepper flavor.

Recipe Details

Whole-Grain Spelt Salad Recipe with Leeks and Mushrooms

Active 20 mins
Total 35 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

  • 1 pound cremini mushrooms, diced

  • 1 large (12-ounce) 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 (from about 24 ounces dry)

  • 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. 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.

  2. 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.

This Recipe Appears In

Nutrition Facts (per serving)
241Calories
22gFat
11gCarbs
3gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories241
% Daily Value*
Total Fat 22g28%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 277mg12%
Total Carbohydrate 11g4%
Dietary Fiber 2g6%
Total Sugars 3g
Protein 3g
Vitamin C 12mg59%
Calcium 50mg4%
Iron 2mg9%
Potassium 499mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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