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Freekeh Salad with Brussels Sprouts
This hearty grain salad combines chewy freekeh with shredded Brussels sprouts and crispy pan-fried capers. The slightly smoky flavor of the wheat balances beautifully with bright white wine vinegar and salty pecorino cheese. Serve it as a robust lunch or pair it with roasted salmon for a complete dinner. Toasted hazelnuts add a satisfying crunch to every bite.
Ingredients
- 1½ cups (300 g) freekeh
- ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt
- ½ cup (120 g) capers (salt- or olive oil packed), drained and patted dry
- 2 large garlic cloves, thinly sliced
- 1½ pounds (680 g) Brussels sprouts, trimmed and thinly sliced
- ½ teaspoon freshly ground black pepper
- ½ loosely packed cup (10 g) fresh flat-leaf parsley, finely chopped
- 1 cup (145 g) unsalted blanched hazelnuts, toasted ) and coarsely chopped
- 2 tablespoons white wine vinegar
- 1 ounce (30 g) pecorino cheese, shaved into long strips
Instructions
- 1Gather flaky salt to use as an optional finishing touch.
- 2Bring a medium saucepan filled with salted water to a rolling boil over high heat.
- 3Stir the freekeh into the boiling water, lower the heat to a gentle simmer, and cook for 15 to 25 minutes until tender but chewy.
- 4Drain the cooked grains and move them to a large serving bowl. Mix in 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt, then set aside.
- 5Warm another 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- 6Fry the capers in the hot oil for 4 to 6 minutes, stirring frequently until they turn golden brown and crispy.
- 7Remove the capers using a slotted spoon and place them on a paper towel to drain, keeping the remaining oil in the skillet.
- 8Drop the sliced garlic into the skillet and cook over medium heat for about 30 seconds until lightly golden. Move the garlic to the plate with the drained capers.
- 9Pour 1 more tablespoon of oil into the skillet along with the sliced Brussels sprouts, black pepper, and the remaining 1/2 teaspoon of kosher salt. Cook over medium heat for 2 to 3 minutes until the sprouts wilt.
- 10Transfer the cooked Brussels sprouts and chopped parsley into the bowl with the freekeh and mix well. Stir in the cooked garlic, chopped hazelnuts, white wine vinegar, and the final 2 tablespoons of olive oil.
- 11Garnish the salad with the crispy capers, shaved pecorino cheese, a light drizzle of olive oil, and a pinch of flaky salt.
- 12Shred the Brussels sprouts quickly by using a food processor fitted with a large slicing blade.
Notes
- Other sturdy whole grains work well in this salad, like farro, barley, or brown rice.