Spelt Salad With Asparagus and Quick-Pickled Rhubarb Recipe

Name: Spelt Salad With Asparagus and Quick-Pickled Rhubarb Recipe
Ingredients: ½ cup white wine vinegar; 2 Tbsp. honey; 1 tsp. kosher salt, plus more; ½ tsp. freshly ground black pepper, plus more; 8 oz. rhubarb stalks, thinly sliced on the bias; 12 oz. asparagus, tough ends removed and stalks sliced on the bias into 1-in. pieces (leave tips whole); 1½ cups spelt berries; ¼ cup olive oil; 1 tsp. Dijon mustard; ½ medium shallot, finely chopped; 1 small head butter lettuce, leaves separated and torn into bite-size pieces; 1 small bunch chives, sliced into 1-in. pieces; 1 medium fennel bulb (about 6 oz.), trimmed and thinly sliced; 4 oz. small red radishes, thinly sliced; 2 oz. ricotta salata, shaved

www.saveur.com

Hearty spelt grains get a vibrant shock of acidity and color from pickled rhubarb in this celebration of springtime produce.

View full recipe on www.saveur.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Mixing bowl
Pot
Spider strainer
Ice bath
Fine-mesh sieve
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Colander
Serving bowl
Stove
Slotted spoon
Spoon
Kitchen timer

Ingredients

½ cup white wine vinegar
2 Tbsp. honey
1 tsp. kosher salt, plus more
½ tsp. freshly ground black pepper, plus more
8 oz. rhubarb stalks, thinly sliced on the bias
12 oz. asparagus, tough ends removed and stalks sliced on the bias into 1-in. pieces (leave tips whole)
1½ cups spelt berries
¼ cup olive oil
1 tsp. Dijon mustard
½ medium shallot, finely chopped
1 small head butter lettuce, leaves separated and torn into bite-size pieces
1 small bunch chives, sliced into 1-in. pieces
1 medium fennel bulb (about 6 oz.), trimmed and thinly sliced
4 oz. small red radishes, thinly sliced
2 oz. ricotta salata, shaved