Prep Time:
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Category:Description
An beautiful spring grain salad that features raw fennel, asparagus, and shallots tossed with a tangy dressing and warm Khorsan wheat.
Scale
Ingredients
Salad
- ½ pound asparagus
- 1 small shallot (thinly shaved)
- 2 oz thinly shaved fennel
- 1 cup uncooked Khorsan wheat (Kamut®)
- ¼ cup minced fresh flat-leaf parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Roasted Garlic Lemon Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 4 to 5 cloves roasted garlic
- 1 teaspoon honey (optional)
- ½ teaspoon grainy mustard
- ¼ teaspoon black pepper
- Salt (to taste)
Instructions
- Thinly slice the asparagus on the bias, as thin as you can- about ⅛” or 1/16” slices. Place in a bowl along with the thinly shaved shallots and fennel.
- Make the dressing next. Combine all the ingredients in a blender and puree until smooth. Taste and adjust salt/pepper as desired. Pour over the asparagus and toss until well combined. Let sit while Khorsan wheat cooks.
- Once the wheat is done, add to the bowl with the asparagus. Add in the fresh parsley and salt/pepper as desired. Serve while the wheat is still warm. Or, let cool completely and toss with greens.
Notes
Tips & Tricks: Soak the grain for a faster cook time.
Dressing can be stored in the refrigerator for a few days- I like to make a larger batch and use on dinner salads.
Stock up: get the pantry ingredients you will need: Khorsan wheat, Asparagus, Fennel
Nutrition: see the information.
Nutrition
- Calories: 290
- Sodium: 165.9
- Fat: 14.4
- Carbohydrates: 38.4
- Fiber: 7.5
- Protein: 6.4