Spelt Wheat, Pear, and Watercress Salad

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 cup spelt whole-wheat berries
  • 1 lemon, juiced, about 1/4 cup
  • 2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
  • 1/4 bulb fennel
  • 2 bunches watercress, stems trimmed, (about 6 cups)
  • 3 tablespoons extra-olive oil
  • Freshly grated black pepper
  • 2 to 3-ounce piece Gruyere or aged Gouda
Directions
  • Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.

  • Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.

  • Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.


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