There is a lot to love about freekeh, an earthy grain that is similar to bulgur but has a more complex flavor. For this salad, we pair it with kale and Brussels sprouts.
Yield: |
4 servings |
Active Time: |
25 minutes |
Start to Finish: |
25 minutes |
For this recipe you’ll need:
- 1/2 cup coarsely cracked Freekah
- 2 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 1/2 cup golden raisins
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- Zest and juice of 1 lemon
- 1 teaspoon fresh thyme leaves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1/2 bunch kale, stems removed and leaves chiffonade
- 1/2 pound brussels sprouts, thinly shaved
- 1 honey crisp or other sweet and crisp apple, julienned
- 1/2 cup hazelnuts, toasted and rough chopped
- 1/3 cup Parmesan cheese, grated
Directions:
- Place the freekeh and a generous pinch of salt in a saucepan, and cover by 3 inches of cold water. Bring the water to a boil, and reduce to a simmer. Cook until the freekeh is tender. This could take anywhere from 10 minutes to 25 minutes depending on the size of the cracked freekeh.
- Once the freekeh is tender, drain it through a fine sieve to remove any excess water. Spread out on a sheet tray.
- To make the vinaigrette, heat a sauté pan over medium-low heat and add the olive oil. Gently sauté the shallot and garlic until aromatic, about 1 minute. Stir in the raisins and allow for them to plump up, about 2 minutes.
- Remove the pan from the heat, and whisk in the mustard, vinegar, lemon zest, lemon juice and thyme leaves.
- Drizzle in the olive oil while whisking quickly, to create an emulsion. Season with salt and pepper to taste. Adjust with more oil or vinegar, as needed. Set aside.
- In a medium-size salad bowl toss together the cooked freekeh, kale, brussels sprouts, apples and hazelnuts.
- Dress the salad with just enough of the vinaigrette to coat.
- Top with a sprinkling of Parmesan cheese, and serve.
