This recipe shows the power of charring veggies as a way to add interest to a salad. Perfect for spring as all the ingredients like the broccoli, radishes, spring onions
5Tbs canola oil, divided
4 cups broccoli florets
½tsp lemon zest
1tsp Kosher salt, divided
¼tsp ground pepper
4 small spring onions (scallions) with 6 inches of greens, cut into ½-inch-thick pieces
¼ cup parsley stems, finely chopped
1½tsp Dijon mustard
1Tbs lemon juice
1Tbs red wine vinegar
½tsp ground sumac
3Tbs EVOO (extra virgin olive oil)
2 cups cooked KAMUT® wheat berries
½ cup crumbled feta cheese
½ cup thinly sliced red radishes
Sumac can sometimes be hard to find, I’ve had the most luck with Spicely Organic Spices
Heat a large cast iron skillet over a high heat until very hot. Add two tablespoons of canola oil and broccoli. Cook, turning often with tongs, until softened and charred, 3-5 minutes. Transfer to a large bowl and add the lemon zest, ¼ teaspoon of salt and pepper, stir to coat.
Reduce heat to medium, add the butter and spring onions and ¼ teaspoon of salt to the pan. Cook, stirring occasionally until softened and charred, about 5 minutes.
Place parsley stems, mustard, lemon juice, vinegar and sumac in a mini food processor and pulse until combined. Drizzle in the olive oil and remaining three tablespoons of canola oil in a slow stream until fully incorporated. Add the remaining ½ teaspoon of salt and pulse to combine.
Add KAMUT® wheat berries, feta and radishes to the veggies. Toss with the vinaigrette and serve.