Whole Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe
Ingredients
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 pound cremini mushrooms, diced
- 1 large (12-ounce) leek, diced
- 2 medium cloves garlic, thinly sliced
- 1 teaspoon picked thyme leaves, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons cider vinegar, divided
- 6 cups cooked whole-grain spelt (from about 24 ounces dry)
- 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
- 1/2 cup minced flat-leaf parsley
- 1/4 cup minced chives
- Espelette pepper powder, for garnish (optional)
Instructions
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