Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing Recipe | Epicurious

Name: Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing Recipe | Epicurious
Ingredients: 1 cup triticale berries; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons tahini; 1 tablespoon white balsamic vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup olive oil; 1 package (9 ounces) frozen artichoke heart quarters, thawed, squeezed gently by the handfuls to remove excess moisture, and chopped; 8 ounces smoked trout, skinned and chopped

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Make ahead: Store, covered, in the fridge for up to 2 days.Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.

Keywords

pilaf
salad
salad dressing
artichoke
smoked trout
tahini
main
dinner
dairy free
weeknight meals
easy
simmer
food processor
blender
cookbooks

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Ingredients

1 cup triticale berries
2 tablespoons fresh lemon juice
1 1/2 tablespoons tahini
1 tablespoon white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1 package (9 ounces) frozen artichoke heart quarters, thawed, squeezed gently by the handfuls to remove excess moisture, and chopped
8 ounces smoked trout, skinned and chopped