1 tablespoon each chopped dill, tarragon, chives, and cilantro leaves
2 teaspoons lemon juice
1/2 teaspoon salt (sea salt of Kosher)
1/4 teaspoon freshly cracked black pepper
For the salad
*2 cups cooked Spelt, chilled or at room temperature
1 cup left-over roasted chicken, shredded or chopped
1/2 cup raw asparagus, tips left whole and stalks chopped into “coins” (tough ends discarded)
1/2 cup finely chopped fennel (core removed)
1/2 cup crumbled Feta, Queso Fresco, or Cotija cheese (small amount reserved for garnishing)
1 teaspoon high-quality extra-virgin olive oil (“Olio Nuevo” or fresh first-press olive oil is best)
1 teaspoon lemon zest
1/2 teaspoon red pepper flakes (optional)
Sea Salt to taste (approximately 1/2 teaspoon)
Garnish with the reserved crumbled cheese, dill, tarragon, chives, and cilantro leaves
Combine dressing ingredients in mixing bowl and whisk to combine. Check for seasoning and adjust to your liking.
Add all salad ingredients to the mixing bowl and fold with a spatula or wooden spoon to combine.
Garnish and serve.
*Cook Spelt as you would rice on the stove-top (until soft, 30-45 minutes at simmer) or in a rice-cooker/slow cooker with 1 part grain to 3 parts water. 1 cup of uncooked grain will yield 2 cups of cooked.