Recipe by Elmotoo
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: http://www.tastingtable.com/entry_detail/good_taste/13990 I did edit the recipe a wee bit to personal tastes.
Top Review by COOKGIRl
This *was* tasty and I really liked the flavor of the bay with the freekeh. What I didn't like and wasn't really expecting it to bother me as much was the color of the cooked freekeh. It was a drab green and it took a good amount of enhancement with colorful vegetables and herbs to make it more visually appealing and ultimately more palatable. It was an interesting detour and my first time testing freekeh and I know it won't be my last. Made for Summer NA*ME tag/2013.
- 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 See How It's Made
- 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.
- Meanwhile, in a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and ¼ teaspoon of the salt. Stir in the shallot and set aside to macerate.
- 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.
- 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.
- 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.
- 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.
- Feel free to get a little freekeh!