Salad of Sweet Corn, Peas, and Spelt


Also called faro, spelt is a bread like- grain, related to wheat. This recipe augments the grain with a variety of ingredients that are at their peak of freshness in the early summer: sweet corn, cherry tomatoes, and sweet peas.


Sea salt
3⁄4 cup spelt, rinsed thoroughly
1 cup fresh sweet corn kernels
1⁄2 cup scallion, diagonally sliced
16 cherry tomatoes
1 cup fresh peas, blanched
8 fresh mint leaves

1 tsp. fine sea salt
2 tbsp. red wine vinegar
1⁄4 cup extra virgin olive oil
1 cup loosely packed arugula


1. Bring pot of salted water to a boil. Add spelt and cook 25-35 min. Drain and refresh under cold water. Transfer to large bowl and mix in remaining ingredients.

2. For dressing: Put salt in a small bowl and dissolve in vinegar with a whisk. Add olive oil while whisking to emulsify.

3. Pour dressing over salad and toss gently. Divide arugula and salad among 4 plates and serve immediately.

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