Freekeh Salad

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.
• 7 feel free to get a little freekeh!