SPELT WHEAT, PEAR, AND WATERCRESS SALAD

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Spelt Wheat, Pear, and Watercress Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 cup spelt whole-wheat berries
1 lemon, juiced, about 1/4 cup
2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
1/4 bulb fennel
2 bunches watercress, stems trimmed, (about 6 cups)
3 tablespoons extra-olive oil
Freshly grated black pepper
2 to 3-ounce piece Gruyere or aged Gouda

Steps:

  • Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
  • Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
  • Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

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