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Whole-Grain Spelt Salad with Leeks and Marinated Mushrooms
Ingredients
  • ½ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 pound cremini mushrooms, diced
  • 1 large ( 12- ounce) leek,  diced
  • 2 medium cloves garlic, thinly sliced
  • 1 teaspoon picked thyme leaves, minced
  • Kosher salt and freshly ground black pepper
  • ¼ cup plus 2 tablespoons cider vinegar, divided
  • 6 cups  cooked  whole-grain spelt (from about 24 ounces dry)
  • 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into ¼-inch pieces
  • ½ cup minced flat-leaf parsley
  • ¼ cup minced chives
  • Espelette pepper powder, for garnish (optional)
Steps
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