Freekeh Salad with Fennel and Mint

By • June 26, 2013 • 14 Comments


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Author Notes: I love freekeh, the supergrain made from green wheat. It has a slightly smoky flavor and a chewy texture that’s comparable to wheatberries. In the summer, I love to make salad with it. This salad is inspired by tabouli--it’s loaded with parsley and mint. Fennel adds crunch and its own unique flavor, and the dressing is orange juice-based, which pairs nicely with the salty feta cheese. I have this salad for lunch on a bed of chopped romaine, and sometimes add some sliced avocado or marinated artichoke hearts.

(If you can't get freekeh, you can make this with wheatberries or farro.)
drbabs

Food52 Review: WHO: Drbabs is a optometrist, food lover, and avid home cook who grew up in New Orleans and now lives in Huntington, Long Island.
WHAT: Freekeh, an unsung grain, gets some time in the spotlight.
HOW: Boil up your freekeh, then toss with remaining ingredients. Eat it all week long, with gusto.
WHY WE LOVE IT: Drbabs knows you don't need to get freaky with freekeh: just keep it simple. With just some herbs, fennel, and acid, she transforms the grain into something we'll make over and over. Pack this up for a brown bag lunch, and make your colleagues jealous.
A&M

Serves 4 to 6

For the Salad

  • 1 cup freekeh, cooked according to package directions and drained well
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped mint
  • 1 small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too.
  • 2 scallions, white and light green parts only, minced
  • Zest of one orange
  • 1/2 cup crumbled feta cheese
  • 1/2 cup finely chopped kalamata olives (optional)

For the Salad Dressing

  • 1/3 cup fruity olive oil
  • 1/4 cup fresh squeezed orange juice
  • 2 tablespoons rice wine vinegar
  • Salt and fresh ground black pepper to taste
  1. Toss salad ingredients together. Whisk together olive oil, orange juice and vinegar. Taste and adjust as desired. (I like tart dressings. You might prefer yours to be sweeter or milder.) Add dressing to the salad a little at a time, tossing until just coated. Taste, and add salt and freshly ground black pepper.

Comments (14) Questions (0)

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7 months ago sexyLAMBCHOPx

Huntington? I grew up in Dix Hills but spent more than my share of partying years in Huntington Village! Small, cyber world...

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7 months ago drbabs

Barbara is a trusted source on General Cooking.

Yes! Where do you live now?

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7 months ago darksideofthespoon

This looks amazing! I've never had Freekeh before but I'm inspired to try it now.

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7 months ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, I hope you like it.

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7 months ago Gato Madre

Does your recipe call for cracked or whole freekeh? Is the difference only in texture?

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7 months ago drbabs

Barbara is a trusted source on General Cooking.

I've used both, and the difference is in the texture. I hope you like it!

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9 months ago dymnyno

Perfect! I am always looking for great salads.

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9 months ago drbabs

Barbara is a trusted source on General Cooking.

Just saw this-- thanks!

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10 months ago aargersi

Abbie is a trusted source on General Cooking.

You are a salad genius in addition to a baking whiz!!!

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10 months ago drbabs

Barbara is a trusted source on General Cooking.

Oh, you're so sweet. I just make lots of salads. (I promise to make you salad....)

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10 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Mine too, my kind of salad that is. So fresh and healthful!

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10 months ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Suzanne!

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10 months ago healthierkitchen

my kind of salad!

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10 months ago drbabs

Barbara is a trusted source on General Cooking.

Thanks! Mine, too!