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Smoked Turkey and Kamut Salad
Ingredients
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1 cup kamut or barley, thoroughly washed
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6 cups water
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Salt, divided
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1 cup diced celery, about 1 large stalk
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2 medium bell peppers, 1 yellow and 1 red or orange, diced
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1 cup cherry tomatoes, halved
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1/4 cup chopped parsley
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2 cups watercress, coarsely chopped
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1/2 cup dried cranberries or more to taste
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1/2 pound cooked turkey breast meat or smoked turkey breast from the deli, cut into 1/2-inch slices
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1 clove garlic, minced with a little salt
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1/2 teaspoon Dijon mustard
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2 tablespoons balsamic vinegar
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3 tablespoons extra virgin olive oil
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24 endive leaves or 12 romaine heart leaves, optional serving idea
Preparation
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Combine the water and kamut in a medium saucepan, add a light sprinkle of salt and bring to a boil on top of the stove. Allow to boil gently, uncovered, for approximately 1/2 an hour. The grains should be tender and chewy; timing will depend on how recently the kamut was harvested. Kamut may need to cook for up to an hour while wheat berries may take up to 2 hours. When cooked, drain and set aside.
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In a large serving bowl, combine the celery, bell peppers, tomatoes, parsley, watercress, dried cranberries, and reserved kamut grains. Toss gently.
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Cut the turkey into 1/2-inch dice and add to the veggies.
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In a small bowl, whisk together the minced garlic, salt, mustard and vinegar. Slowly pour in the olive oil while whisking. Add to the salad and toss gently.
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Serve salad in romaine lettuce leaf boats or piled onto the middle of a plate and garnished with 4 small endive leaves on each plate, like petals extending out from the salad.
