Winter Freekah Salad
This vibrant Winter Freekeh Salad is a hearty, flavorful mix that brings together a perfect balance of textures and tastes. It combines hearty winter greens, salty brined almonds, roasted brassicas and creamy feta to tie everything together with a burst of savory!
Yield: All recipes serve 2 people
Chef Notes: Freekah, or Frikeh, is a green wheat that is picked and then roasted or smoked to burn off the outer chaff. This process gives the grain a pleasant smokiness. You can substitute cracked wheat, bulgar, farro, or wheatberries. Use quinoa for a gluten free option!
Components
Freekah (see Chef Notes for substitutions)
Winter Greens
Sheep's Feta
Roasted Turnips & Brassicas (use extra broccoli from this week’s Yakisoba recipe)
Brined Almonds
optional: Poached Chicken Breast
Mise
Cook the Freekah▸ Allow to cool, then store in container in fridge until ready to use.
Make the Vinaigrette: Combine together 2 TB crumbled feta, 2 TB red wine vinegar, 1 Tsp dijon, 1 tsp honey, 1/2 tsp dry oregano, 1/2 tsp salt. Whisk together before streaming in 1/4 C of olive oil to emulsify. Taste and adjust to your liking.
Roast the Turnips & Brassicas▸ Roast the vegetables separately OR trim them to equal density pieces to roast together. Allow to cool.
Brine the almonds: In a small saucepan, combine 1/4 C salt with 1 C of water. Bring to a simmer and stir to dissolve the salt. Pour over the almonds and allow them to soak for 20 minutes. Drain them from the water and toast▸.
Poach the chicken breast▸ if using. Cool then dice or shred.
Finish
Roughly chop the almonds.
Combine in a large bowl: greens, grains, vegetables and diced chicken.
Season the bowl with salt and toss with the vinaigrette.
Garnish with diced brined almonds to finish!