Frikeh Salad
This salad is a delightful and surprising combination of flavors, and is vibrant enough to be the centerpiece of the meal. Frikeh (or Freekeh) is a grain from green wheat, which goes through a roasting process to impart a unique, toasty flavor. It can be hard to find, so substitute Farro or Barley if need be.
This recipe is from Scott Dolich, the chef/owner of Park Kitchen and The Bent Brick in Portland, and is shared with his permission.
This recipe is from Scott Dolich, the chef/owner of Park Kitchen and The Bent Brick in Portland, and is shared with his permission.
Servings: 8 servings
Ingredients
For the Frikeh
- 1 Onion diced
- 1/4 cup Olive Oil
- 1 cup Frikeh
- 1.5 cups Water or Vegetable Stock
For the Salsa Verde
- 1 cup Finely Chopped Parsley
- 1/4 cup Chopped Capers
- 1/4 cup Finely Chopped Shallots
- 2 cloves Garlic finely chopped
- 1/2 tsp. Chile Flake
- 1 Tbs. Finely Chopped Lemon Zest
- 2 cups Olive Oil
For the Salad
- 1 cup Diced Feta Cheese
- 3/4 cup Chopped Toasted Hazelnuts
- 1 cup Halved Pitted Cherries Bing
- 1 cup Diced Cucumber
- 1 cup Cooked Frikeh see below
- 1 cup Parsley Leaves without stems
- 2 cups Radicchio cleaned and cut into 1"x1" pieces
- 1/2 cup Salsa Verde see below
- 2 Tbs. Lemon Juice
Instructions
Cook the Frikeh
- Caramelize the onion in olive oil. Add frikeh and vegetable stock, and simmer for 25 minutes or until tender. Cool completely.
Make the Salsa Verde
- Combine all ingredients for the salsa and stir together.
Mix the Salad
- Toss all ingredients in a large bowl, and coat thoroughly with salsa verde and lemon. Plate and serve.
Nutrition
Calories: 264kcal | Carbohydrates: 10g | Protein: 5g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 479mg | Potassium: 317mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1555IU | Vitamin C: 27.6mg | Calcium: 139mg | Iron: 2mg