A Summer Squash and Spelt Berry Salad

1 hour
Serves 4

• 1 cup dried spelt berries

• ½ tsp salt, plus ¼ tsp for dressing

• 1/3 cup olive oil

• 1 tbsp white wine vinegar

• 1 tsp honey

• 1 small bunch basil and tarragon, finely chopped, at least ½ cup

• 1 summer squash, ends trimmed, cut thinly into half moons

• ½ cup hazelnuts

• Romain lettuce, cut into thin strips, about 6 cups*

• 5-6 leaves French sorrel, cut into thin strips*

• Edible flowers for garnish (borage and broccoli blossoms)

1) Preheat oven to 350*.

1) Meanwhile, add water and ½ tsp salt to a large pot and bring to a boil. Add the spelt berries, reduce to a simmer, and cook covered for about 45 minutes. The spelt berries should be pleasantly chewy when fully cooked (some will split open, too). Drain any remaining water and set aside.

2) In a medium mixing bowl, whisk together the ¼ tsp salt, olive oil, white wine vinegar, honey, basil, and tarragon. Add the summer squash and and cooked spelt berries and mix until evenly coated. Set aside to marinate while completing the other steps.

3) Arrange the hazelnuts in a single layer on a rimmed baking sheet and toast in the oven for 10-15 minutes. To remove their skins, place them in a kitchen towel and rub them together. You may need to toast them longer in the oven to help loosen the skins. It’s okay if they’re not perfect! Roughly chop them or break them apart by pressing down with the flat side of a chef’s knife.

4) To serve, place the lettuce and French sorrel in a large serving platter or divided evenly in bowls. Top with the spelt and summer squash mixture and drizzle any remaining dressing. Sprinkle with toasted hazelnuts and edible flowers.

*Cooking Tip

Tuck several leaves together when cutting the lettuce and French sorrel into strips (i.e., chiffonade). They should resemble the lettuce you’d expect in a taco salad at a restaurant.