Name: Spelt Salad with Pickled Fennel, Pea Greens, and Mint
Total time: 1 h
Ingredients: 1 cup spelt , rinsed and drained; 1/2 teaspoon table salt , divided, plus salt for cooking spelt; 1/3 cup cider vinegar; 2 tablespoons sugar; 1 small fennel bulb , 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin; 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1 small shallot , minced; 1/4 teaspoon pepper; 2 ounces pea tendrils , torn into bite-size pieces (2 cups); 1/4 cup torn fresh mint; 1 ounce feta cheese , crumbled (¼ cup)

Why This Recipe Works

The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and quickest) to cook the spelt like pasta, simply simmering the kernels in a pot of water until they were tender but still chewy. Soaking overnight, while optional, helped shorten the cooking time and prevented the grains from blowing out. Combining the grains with pea greens and mint and then tossing them with a bright dressing yielded a salad that was equally delicious as a side or light main.

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Before You Begin

If using refrigerated grains, let them come to room temperature before making the salad. We like this salad made with spelt, but any whole grain will work. Pea tendrils are also called pea greens or pea shoots. Watercress can be used in place of the pea tendrils. Pickle the fennel while cooking the spelt. The fennel can be pickled up to three days in advance and stored in an airtight container in the refrigerator.

Instructions

Bring 2 quarts water to boil in large saucepan. Stir in spelt and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 50 minutes to 1 hour 5 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (spelt can be refrigerated in airtight container for up to 2 days).

Bring vinegar, sugar, and ¼ teaspoon salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Off heat, add fennel pieces and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.

Whisk oil, lemon juice, shallot, pepper, and remaining ¼ teaspoon salt together in large bowl. Add pea tendrils, mint, spelt, fennel fronds, and ½ cup pickled fennel (reserve remaining pickled fennel for another use) to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with feta. Serve.