Ingredients
SALAD
fine sea salt
¾ cup spelt, cleaned in several changes of cold water
1 cup fresh sweet corn kernels
½ cup scallion, white and light green parts, in thin diagonal slices
16 ripe cherry tomatoes
1 cup fresh peas, blanched
8 fresh mint leaves, torn by hand
DRESSING AND ASSEMBLY
1 teaspoon fine sea salt
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
1 cup loosely packed arugula
Preparation
Bring a pot of salted water to a boil. Add the spelt and cook until al dente, 25 to 35 minutes. Drain and refresh it under cold running water. Transfer the spelt to a large bowl and add the other ingredients.
Put the salt in a small bowl and dissolve it in the vinegar by mixing with a whisk. Add the olive oil in a thin stream, whisking to form an emulsified dressing.
Pour the dressing over the salad and toss gently. Divide the arugula among 4 salad plates and divide the salad among the plates. Serve at once. VINO Serve this with a crisp, clean, young Riesling from Trentino Alto-Adige.
