Spelt Salad with Pickled Fennel, Pea Greens, and Mint

Name: Spelt Salad with Pickled Fennel, Pea Greens, and Mint
Yield: Serves 4 to 6
Ingredients: 1 cup, spelt, rinsed and drained; 1/2 teaspoon, table salt, divided, plus salt for cooking spelt; 1/3 cup, cider vinegar; 2 tablespoons, sugar; 1 small, fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, lemon juice; 1 small, shallot, minced; 1/4 teaspoon, pepper; 2 ounces, pea tendrils, torn into bite-size pieces (2 cups); 1/4 cup torn, fresh mint; 1 ounce, feta cheese, crumbled (¼ cup)

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Appears in Cook's Illustrated May/June 2021

A perfect pot of tender-chewy grains is the foundation for an abundance of dishes.

SERVES4 to 6

TIME1 hour

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WHY THIS RECIPE WORKS

The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and quickest) to cook the spelt like pasta, simply simmering the kernels in a pot of water until they were tender ...

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