Monday, February 15, 2010

Spelt Salad with Kohlrabi and More

(Serves 2)
A Straight from the Farm Original

2 c. cooked spelt (can substitute barley, wheatberries, or brown rice)
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.


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