Freekeh Salad with Shiitake, Kale and Peppadews
Freekeh is still pretty new to the market and may be hard to locate. Freekehlicious, the nice company that provided my free samples, has a website–you can locate stores in your area that carry their product or order it online here. There are two varieties: cracked freekeh, which has nice texture and cooks up quickly, and the whole grain, which reminds me of farro and takes longer to prepare. Both are good, but in my opinion, the whole grain is worth the wait.
To cook, combine the freekeh, water and a pinch of salt in a small saucepan and bring to a boil. Stir, reduce the heat to a simmer, cover the pan and continue cooking–20 minutes for the cracked variety, 40 minutes for the whole grain.
In the meantime, warm olive oil in a skillet over medium low heat. Remove the stems from the shiitake and discard; dice the mushroom caps. Add minced garlic to the pan and cook for 30 seconds, then add the mushrooms. Sauté for 4 to 5 minutes, stirring once or twice, until the mushrooms begin to soften.
Rinse and chop kale leaves, making sure to remove the tough center stem. Add them to the mushrooms in the pan with any water that still clings to the leaves. Season lightly with kosher salt and freshly ground black pepper and then cover the pan. Turn up the heat slightly and let cook, stirring occasionally, for 8 to 10 minutes, until the kale is wilted and tender.
Make the Cumin Honey Vinaigrette: in a small bowl, whisk together red wine vinegar, cumin, honey, kosher salt and freshly ground black pepper. Slowly add the extra virgin olive oil and whisk until emulsified. Drain the cooked freekeh, place in a medium bowl and immediately toss with the dressing–the warm grains will absorb all of the wonderful flavor of the vinaigrette.
Mix the freekeh with the shiitake kale mixture. Add the chopped peppadews (chopped roasted peppers would also work) and, if you’re using it, crumble the goat cheese on top. Give all a good toss, taste and adjust seasoning if needed, and serve immediately. This salad is perfect as a side to roast chicken or fish and is especially yummy straight out of the fridge for lunch the next day!
Serves 4 to 6:
3 garlic cloves, minced
kosher salt and freshly ground black pepper
1 teaspoon honey