Shaved Apple and Fennel Salad

3 tablespoons canola oil
2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons whole-grain Dijon mustard
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 fennel bulb, halved and cored
1 small green apple, quartered and cored
1 small red apple, quartered and cored
1 cup fresh flat-leaf parsley leaves
1 cup Crunchy Fried Spelt [recipe below]


Combine first 6 ingre­dients in a large bowl, stirring well with a whisk.

Cut fennel and apples into 1/16-inch slices using a mandoline. Add fennel, apples, parsley leaves, and Crunchy Fried Spelt to vinaigrette; toss well to combine.

Crunchy Fried Spelt

3 cups cooked spelt (about 1 cup uncooked grains)
6 cups canola oil or peanut oil


Line a jelly-roll pan with several layers of paper towels. Spread spelt out into a thin layer on paper towels. Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.

Heat oil in a large Dutch oven over high heat until a thermometer submerged in oil registers 375°. (Do not use a smaller pot; moisture in the grains will cause the oil to bubble up vigorously.) Add 1/2 cup spelt to hot oil; cook 4 to 5 minutes or until grains are browned and crisp. (Maintain oil temperature at 375°, and fry in small batches.) Remove fried spelt from pan with a slotted spoon; drain on paper towels. Repeat with remaining spelt, 1/2 cup at a time.

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