FREEKEH SALAD
Oooh yeah! Tasting Table delivered this tasty morsel right directly to my inbox! Originally called 'Freekeh Salad with Cauliflower, Cucumbers, Sumac and Dill'. The story behind the recipe: "Neat Freekeh" Heyday's vibrant summer grain salad: http://www.tastingtable.com/entry_detail/good_taste/13990 I did edit the recipe a wee bit to personal tastes.
Provided by Elmotoo
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To a small saucepan set over high heat, add the water, freekeh, bay leaf and 1 teaspoon of the salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the water, 30 to 35 minutes. Transfer the freekeh to a rimmed baking sheet and set aside to cool.
- Meanwhile, in a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and ΒΌ teaspoon of the salt. Stir in the shallot and set aside to macerate.
- Fill a large saucepan with water, add the remaining 1 teaspoon of salt and bring to a boil over high heat. Add the cauliflower, return to a boil, and cook until the cauliflower is al dente, 3 to 5 minutes. Drain the cauliflower into a colander, then transfer to a medium bowl. Drizzle with 1 tablespoon of the olive oil and the remaining 1 tablespoon of lemon juice.
- To the shallot mixture, slowly drizzle in the remaining 1/3 cup of olive oil while whisking constantly, until the vinaigrette is creamy and blended.
- Add the cucumbers to a large bowl along with the freekeh, cauliflower, dill and the vinaigrette. Toss to combine, taste, and serve with more salt if needed.
- OPTIONS: If you'd like to add more texture, skip the blanching and roast the cauliflower on high heat for a few minutes, until it browns. Scheiblauer suggests replacing the cucumber with diced melon or tomato later in the summer.
- Feel free to get a little freekeh!
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Lukley Lukes
[email protected]This salad is a great way to change up your usual salad routine.
Ricardo Rosario
[email protected]I love the nutty flavor of the freekeh.
Ophelia Mnisi
[email protected]This salad is a great way to use up leftover chicken or tofu.
Barbara Jarrett
[email protected]I've made this salad for dinner parties and it's always a hit.
Stuart Regan
[email protected]This salad is a great way to get your daily dose of vegetables.
narbahadur Poudel
[email protected]The dressing is the perfect balance of sweet and sour.
Piscesman 94
[email protected]I'm not usually a fan of freekeh, but this salad changed my mind.
Russell Alexander
[email protected]This salad is so versatile! I've added different vegetables, cheeses, and nuts to it depending on what I have on hand.
Anoosha Ali
[email protected]I love the combination of the sweet roasted vegetables and the tangy dressing.
kingdom of bhutan
[email protected]This salad is a great option for a healthy and filling lunch.
wahab sahib
[email protected]I made this salad for a picnic and it was perfect! It held up well in the heat and was still delicious hours later.
Jonathan Logan
[email protected]This salad is a great way to use up leftover roasted vegetables.
Daniel Kyalo
[email protected]I followed the recipe exactly and it turned out perfectly.
YT ASHIK
[email protected]The roasted vegetables added a nice touch of smokiness to the salad.
Camblo FF
[email protected]I've made this salad several times now and it's always a crowd-pleaser.
Md Tahamid
[email protected]This freekeh salad was a hit at my last potluck! The combination of flavors and textures was amazing.