Hearty spelt grains get a vibrant shock of acidity and color from pickled rhubarb in this celebration of springtime produce.
1 small head butter lettuce, leaves separated and torn into bite-size pieces1 medium fennel bulb , trimmed and thinly slicedhas a pleasant sharpness on its own, but the acidity and tang can vary dramatically from stalk to stalk. Pickling in vinegar might seem aggressive for an already tart vegetable, but the result is quite balanced, and makes for a vibrant addition to this hearty spelt grain bowl.
1 small head butter lettuce, leaves separated and torn into bite-size pieces1 medium fennel bulb , trimmed and thinly slicedTo a small bowl, add the vinegar, honey, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir to dissolve the honey and salt, then stir in the rhubarb and set aside to pickle.Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green, 30 seconds to 1 minute.
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