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After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Francisco catering company that often creates healthy lunches for tech companies. For this salad, Keller uses kamut, an heirloom wheat that has a naturally sweet, buttery flavor. More Salads with Grains

Food & Wine
April 2012

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Credit: © Kate Mathis

Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split the vanilla bean lengthwise and scrape the seeds into a small bowl. Using kitchen twine, tie the vanilla bean, carrot and celery halves together. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the kamut and cook over moderately high heat, stirring, until toasted, 1 minute. Add 6 cups of water and bring to a boil. Add the vegetable bundle and onion halves. Cover partially and simmer over low heat, stirring occasionally, until the kamut is just tender, about 1 hour. Drain the kamut and discard the vegetables.

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  • Meanwhile, finely grate the zest of 1 orange into the bowl with the vanilla seeds. Add the shallot and lemon juice. Using a knife, remove the peel and white pith from both oranges. Cut in between the membranes to release the sections into a large bowl. Squeeze the juice from the membranes into the small bowl and let stand for 10 minutes. Whisk in the remaining 5 tablespoons of oil.

  • Add the kamut to the orange sections in the large bowl. Stir in the dressing and season with salt and pepper. Fold in the strawberries and spinach and serve.

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