Einkorn and Baby Arugula Salad with Charred-Leek Vinaigrette

Einkorn is a German word meaning "one grain" because each grain of wheat is encased in a husk. The traditional English word is actually "littlespelt." The domestic species is slightly different from the wild predecessor, as ancient humans selected for their wheat preferences when they were sowing. However, the gluten strands are still shorter and more digestible than in modern wheat. The oldest evidence of Einkorn comes from two pre-Neolithic archeological sites in Southern Turkey, Çayönü and Cafer Höyük, and some Einkorn was also found on the "iceman" mummy Ötzi, dated to 3100 BCE. Hard to know how Ötzi liked his Einkorn, but Chef Hans sometimes eats his this way!

Ingredients

For the Salad:

1 cup Einkorn - soaked overnight or 1 hour

2 cups water

sea salt and black pepper to taste

3 oz baby arugula

For the Vinaigrette:

¼ lb leeks

¼ cup rice wine vinegar

2 Tbsp stone ground mustard

1 ½ tsp coconut sugar

Sea salt and black pepper – to taste

1 ¼ - 1 ½ cups extra virgin olive oil

Directions:

Drain Einkorn and add to a small pot

Add water and a good pinch of salt and bring to boil, lower to a simmer and place a lid on pot, simmer for 30-40 minutes, until the water has been fully absorbed

Taste and adjust seasoning with more salt and some pepper

Let Einkorn rest for 10 minutes, then spread on a plate or sheet pan, cool to room temperature, and continue cooling in the refrigerator

Prepare a hot grill or turn on the broiler

Trim leek roots and discolored tops, cut in half lengthwise, clean thoroughly by immersing in water and rinsing well

Place the leek on the hot grill or under the broiler and cook until there are some nice black and crispy marks (about 2 minutes per side) – refrain from using oil as this will not promote a nice crispy crust. Cool to room temperature and roughly chop.

With an immersion blender, food processor, or blender, process the charred leeks, vinegar, mustard, sugar, salt and pepper to taste:

Blend until leeks are finely chopped, occasionally stopping to scrape the sides with a spatula.

With the machine running, slowly add the olive oil until well incorporated.

Taste and adjust seasonings. If it’s too sharp for your taste slowly add another ¼ cup of oil, if it’s too flat for your taste add a touch more vinegar.

In a mixing bowl toss together the chilled Einkorn with the arugula

Add 3/4 C of vinaigrette to the salad and mix well. Taste and add more vinaigrette to suit your palate.

Makes about 3 ½ cups