Zucchini Sweet Corn and Kamut Salad with Meyer Lemon Vinaigrette

By DeBruynC1

Ingredients

• Cooking the Kamut:
• 2cups2 cups Kamut, soaked overnight
• 6cups6 cups water
• 1teaspoon1 teaspoon kosher salt
• Meyer Lemon Vinaigrette:
• 2tablespoons2 tablespoons lemon juice (preferably Meyer lemon)
• 1tablespoons1 tablespoons white wine vinegar
• 1/2cup1/2 cup pecan oil (or olive oil)
• 1/2teaspoon1/2 teaspoon kosher salt
• 1/8teaspoon1/8 teaspoon cayenne pepper
• Finishing the Salad:
• 11 recipe cooked Kamut (above)
• 11 recipe of Meyer Lemon Vinaigrette (above)
• 1/2pound1/2 pound zucchini, julienned
• 3ears3 ears worth of sweet corn kernels
• 1cup1 cup finely shredded Pecorino
• 1/2cup1/2 cup toasted walnut pieces

Details

Servings 4
Adapted from culicurious.com

Preparation

Step 1

1. Before starting anything else, put the Kamut to cook in the water and kosher salt. Cover the pot and bring to a rolling boil then continue to boil lightly for 40 minutes total. Once done, drain and rinse with cold water. Set aside until ready to combine salad ingredients. To learn more about handling Kamut, check out my introductory blog post.
2. While the Kamut is boiling, proceed to prepare the remaining ingredients as indicated above. For the dressing, combine all the ingredients listed in a small jar fitted with a tight lid. Shake well to combine, and shake once more right before adding to the salad.
3. Once all of the ingredients are prepared and ready, add them to a large mixing bowl and toss well to combine. Divide into portions and serve.
4. This salad is best if eaten the day it's made, but it stores well in an air tight container the fridge up to 3 days. (Finish by third day.)