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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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: /entry_detail/good_taste/13990 I did edit the recipe a wee bit to personal tastes. Ingredients:
2 cups water |
2/3 cup freekeh |
1 fresh bay leaf |
1 tablespoon kosher salt, divided, plus more to taste |
2 persian cucumbers (peeled, quartered lengthwise, and sliced crosswise on a bias into 1-inch pieces or english cucumbers) |
3 tablespoons lemon juice, divided |
2 tablespoons white wine vinegar |
1 1/2 teaspoons ground sumac (increase the lemon juice and vinegar slightly if not using) (optional) |
1 medium shallot, very finely chopped |
1 small heads cauliflower, cut into bite-size florets or 2 cups cauliflower florets |
1/3 cup extra virgin olive oil, plus |
1 tablespoon extra virgin olive oil, divided |
1/4 cup finely chopped fresh dill |
Directions:
1. 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.
2. Meanwhile, in a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and 1/4 teaspoon of the salt. Stir in the shallot and set aside to macerate.
3. 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.
4. 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.
5. 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.
6. 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.
7. Feel free to get a little freekeh!
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