Saffron Flavored Spelt Salad with Corn
Nutty spelt and golden corn tossed with saffron, peppers, and fresh herbs in a light vinaigrette.
Ingredients
- 2 cups spelt groats (whole berries)
- 3 cups water
- 2 ½ teaspoons sea salt (divided)
- ½ teaspoon saffron
- 4 cups fresh yellow corn (can use frozen or canned)
- 1 cup chopped scallion
- 3 tablespoons finely chopped shallot
- 1 cup chopped red bell pepper
- 2 teaspoons ground cumin
- 6 tablespoons garlic vinegar (or vinegar with a clove of garlic)
- ⅔ cup oil (olive or sunflower)
- ¼ teaspoon freshly grated pepper
- 2 teaspoons minced fresh parsley or lovage (for garnish)
Instructions
- Rinse spelt groats and let drain. Bring 2 cups of water and ½ teaspoon sea salt to a boil. Add spelt and boil 2 minutes uncovered. Cover, remove from heat, and refrigerate 4–6 hours or overnight.
- Add 1 cup boiling water and saffron. Cover and simmer 40 minutes. Add corn and cook until liquid evaporates. Cool mixture.
- Combine spelt and corn with scallion, shallot, bell pepper, and cumin. Make a well in the center and whisk together salt, vinegar, oil, and pepper. Pour into well and toss gently. Garnish with parsley or lovage. Serve immediately or refrigerate 3–5 days.
Notes
Recipe by William Woys, Taste the Harvest.
