Whole-Grain Spelt Salad With Leeks And Marinated Mushrooms Recipe

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 pound cremini mushrooms, diced
• 1 large (12-ounce) leek,
• 2 medium cloves garlic, thinly sliced
• 1 teaspoon picked thyme leaves, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons cider vinegar, divided
• 6 cups
• whole-grain spelt (from about 24 ounces dry)
• 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
• 1/2 cup minced flat-leaf parsley
• 1/4 cup minced chives
• Espelette pepper powder, for garnish (optional)

1. In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.
2. In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.

extravirgin olive oil, mushrooms, garlic, thyme, kosher salt, cider vinegar, cucumbers, flatleaf parsley, chives, espelette pepper

Taken from www.seriouseats.com/recipes/2014/06/whole-grain-spelt-salad-leeks-recipe.html (may not work)