Recently, one of my friends pinned a link to Food & Wine magazine of meals with 600 calories or less...including wine. I immediately bookmarked this recipe and set out to make it as soon as possible. I had never even heard of kamut, but I'm newly obsessed. It's similar to wheatberries and has firm texture, but still tender and a slight buttery flavor. I was able to find kamut in the bulk bins at Whole Foods, but wheatberries, spelt berries, or even farro would be excellent replacements. Unfortunately, kamut takes a long time to cook, but you can prep the rest of the ingredients while that is happening and pour yourself a glass of wine to enjoy with the salad. This salad has so many flavors and textures from the crunch of the haricot vert to the spice from the chile, sweet anise from the tarragon, and brightness from a squeeze of lemon before serving. As you can see from the photo, I enjoyed this salad with a lovely glass of rose which made this the perfect spring time meal.
This recipe is from Food & Wine, October 2011. The only change I made was cutting out the butter. You can find the original recipe here.
One year ago: Sausage Pizza with Crispy Kale
Two years ago: Sauteed Spicy Green Beans and Tomatoes
Three years ago: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich
Four years ago: Analletti with Sausage and Greens