Ingredients
For the salad:
- 1 cup Grünkern (200 g) (alternatively use freekeh)
- 2 medium shallots, very thinly sliced (75g)
- 2 tablespoons extra-virgin olive oil
- 2 generous handfuls young arugula leaves
- 1 tart-sweet apple, cored and diced (I like Braeburn)
- 45 g grated parmesan cheese
- 1 generous handful freshly chopped basil (3 tablespoons)
- 1 generous handful freshly chopped flat leaf parsley (3 tablespoons)
- 1/4 cup slivered almonds, lightly toasted (25 g) (optional)
For the dressing:
- 2,5 tablespoons extra-virgin olive oil, plus cooled oil from shallots
- 3 tablespoons organic apple cider vinegar (unfiltered)
- 1 tablespoon grainy Dijon mustard
- 2 teaspoon honey (I like Akazien)
- sea salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan, combine Grünkern, in double the water. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until tender, about 30 minutes (or according to package instructions). Transfer to a large bowl to cool.
- In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots and oil begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp and golden, 15 to 20 minutes. Remove shallots from oil with a slotted spatula (reserving the oil) and place on a paper-towel lined plate and season with sprinkle of salt. Set oil aside to cool.
- Make dressing: in a small bowl, combine the dressing ingredients, plus the cooled oil from the shallots. Whisk together to combine.
- Add the crispy shallots, arugula, apple, parmesan, basil, and parsley to the bowl with the Grünkern. Drizzle dressing over salad and toss to coat. Add the almonds and toss again. Serve and enjoy!