Khorasan / Kamut Salad with Lemon-Vinegar Dressing
A guest post from our customer Lynne:
Sometimes it’s nice to eat your veggies raw. This salad uses cabbage, kale and zucchini, but other vegetables would also work. Don’t let the simplicity fool you – this is a surprisingly delicious dish. I had some vegetables that needed to be eaten and a new grain to try and voila! Enjoy!
1 c. uncooked organic Khorasan wheat, also called Kamut grain
3 c. water
½ teaspoon salt
1 medium organic zucchini
¼ head of organic red cabbage
Small bunch of organic kale
1 shallot, sliced thinly
Lemon-Vinegar dressing, recipe below
Bring the water to a boil and then add the salt and Kamut. Return to boil, cover and reduce heat. Simmer for about 40 minutes or until the Kamut is tender. Drain and set aside.
Chop the red cabbage, kale and zucchini into about ½ inch dice and combine the vegetables and shallot with the Kamut. Pour in the dressing and toss to coat. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to combine. You can serve this chilled, at room temperature or heated. You could also add some chopped, fresh organic Italian parsley for added freshness.
Lemon Vinegar Dressing:
Juice from ½ organic lemon
1 to 2 tablespoons white balsamic vinegar
¼ c. extra virgin olive oil
Salt and pepper
Combine the lemon juice and vinegar with salt and pepper in a glass mason jar and shake it up to dissolve the salt. Add the olive oil and shake or whisk to emulsify. You can use this dressing on a variety of salads.