Freekeh and Kale Salad with Pickled Almonds and Shallots

Something Extra Winter 2016

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Freekeh and Kale Salad with Pickled Almonds and Shallots

Freekeh and Kale Salad with Pickled Almonds and Shallots
Pickled Almonds and Shallots:
1/4 cup cider vinegar
1/4 cup water
1 tsp. Raley's Sugar
1 tsp. McCormick Pickling Spice
1/2 cup whole almonds, toasted and very coarsely chopped*
1/2 cup very thinly sliced shallots

1 cup vegetable broth
1/2 cup freekeh (on the rice and grain aisle)
4 cups thinly sliced lacinato kale
2/3 cup golden raisins

1/4 cup almond oil
3 tbsp. lemon juice
1 tsp. Raley's Sugar
1/2 tsp. sea salt
1 clove garlic, minced

Pickled almonds are tasty, tangy and crunchy. You’ll be pleasantly surprised by this fun mixture!

Prep: 15 minutes, Cook/Stand: 20 minutes, Chill: 2 hours, Serves: 4

1. Bring vinegar and water to a simmer in a small saucepan. Add sugar and spices and stir until sugar has dissolved. Stir in almonds and shallots and chill for at least 2 hours. (May be prepared several days ahead.)

2. Bring broth and freekeh to a boil in a medium saucepan. Reduce heat and simmer, covered, for 15 minutes. Let stand for 5 minutes or until all liquid has been absorbed. Fluff with a fork, then let cool slightly.

3. Whisk together almond oil, lemon juice, sugar, sea salt and garlic in a medium bowl. Stir into freekeh, then cover and refrigerate for 2 hours; stir in kale and raisins.

4. Transfer to 4 salad plates or bowls and top with pickled almond mixture.

*We like sprouted whole almonds in the bulk bins. They’ve got a crunchy texture so there’s no need to toast them.

Nutritional Information:
405 calories, 9 g protein, 23 g total fat (2 g sat.), 47 g carbohydrate, 7 g fiber, 20 g sugar, 0 mg cholesterol, 463 mg sodium, 11 points


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