Freekeh Salad
Freekeh, persian cucumbers and apple cider vinegar simmered on the stove and spiced with sumac for a Palestinian and Jordanian salad. It comes to the table with salt if needed.
1 hr 5 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 35 min · 65 min total
- medium
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
