This recipe for traditional Hildegard spelt salad, or Dinkelkopfsalat is a delicious way to incorporate the meaty texture of spelt with many varieties of healthy greens. In German, a head of lettuce is called “kopfsalat” and spelt is called “dinkel”. Hence the name, Dinkelkopfsalat.
Hildegard Spelt Salad or Dinkelkopfsalat
Cooked spelt is a great substitute for meat proteins and other savory items like cheese. Spelt kernels have a solid consistency that lends a nice chewy texture to the salad.
- 1 head of lettuce, mixed greens or kale.
- 2 tablespoons wine vinegar
- 4 tablespoons of sunflower seed oil
- 2-3 tablespoons boiled spelt grains
- Red cabbage
- Onion, as desired
- Hildegard Spices: Bertram, pepper, chives, parsley, savory, hyssop, stinging nettle, mint, dill (all herbs as desired).
- 1 pinch of salt
- 1 teaspoon of xylitol or stevia (instead of sugar)
Preparing the spelt
The spelt needs to be prepared (cooked) prior to assembling the salad ingredients. Spelt is a hardy grain so it helps to soak the kernels prior to boiling. Rinse the spelt and then soak fully covered in water for a few hours, ideally overnight.
Place spelt in pan with at least 2:1 water-to-spelt and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 45-60 minutes or until a desired level of tenderness is achieved. Drain and set aside to cool. This step can also be done with a slow cooker. You can also use vegetable broth and add some herbs and spices such as thyme and galangal to enhance the flavor.
Preparing the dressing
In a small bowl, mix vinegar, salt, sugar (or substitute), and whatever spices you have selected – minced or diced. Set aside.
Chop lettuce (or whatever greens you choose), carrots, cabbage, and onions and place in salad bowl. Add in prepared spelt. Drizzle with dressing and lightly toss.
For variety, try with kale, mixed greens, or arugula. Enjoy!