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SALAD: CLASSICA'S TUSCAN SPELT SALAD

INGREDIENTS

300 g spelt kernels (about 1-1/2 cups)
1.7 lts hot boiling water
1-1/4 tsp sea salt or more to taste
3 tbsp balsamic vinegar
1/4 tsp freshly cracked pepper + more to taste
A Generous splash of excellent quality Extra Virgin Olive Oil
1/3 cup freshly squeezed lemon juice
4 red radishes cut into thin wedges
1 Lebanese Cucumber diced medium
2 tomatoes (450 g), seeded, diced small
1 Large Red Bell Peppers diced small
3 Stalks Celery, sliced medium
3 Stalks spring onion sliced thin
1 large Pink Grapefruit cut into small wedges
1/2 Cup chopped fresh basil
1 Cup chopped flat-leaf parsley, 

DIRECTIONS

Generally, you should thoroughly rinse the spelt in running water (similar to rice) Put spelt into salted boiling water in medium pot. and bring it to the boil. Simmer until tender for about 15 minutes. Once the spelt is cooked, drain it and Transfer to large serving bowl. Cool to room temperature.

Or soak spelt in a bowl of water for approx. 2hrs and then drain.

In medium bowl, add 1/4 teaspoon sea salt to paste with fork. Whisk in vinegar and 1/4 teaspoon cracked pepper. Whisk in Extra Vigin Olive Oil.
Add all remaining ingredients to pearled Spelt. 
Mix well and it’s ready to serve.

Serve at room temperature.

 

Buon appetito!

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