Friseé Salad with Freekeh, Ruby Oranges and Toasted Pepitas

I have a confession.  I never liked friseé.  For those of you unfamiliar with friseè, it is in the chicory family and is sometimes referred to as curly endive.  Anytime friseé would appear on my plate with a mixed green salad I would pull it out and wonder why anyone would ever want to eat this odd, frizzy textured, bitter, leafy green.  

While on a trip to Barcelona, in the small town of Sitges, I was served a salad made only of friseé and horrified I thought to myself, 'who would ever make an entire salad of friseé' when I couldn't even handle one or two pieces in my regular salad.  But I didn't want to insult my friend and ate the salad and to my surprise was asking for seconds and was disappointed when the bowl was empty so I couldn't go back for thirds.  This salad wasn't bitter and frizzy but light, tender and dare I say even a bit sweet.  What a game-changer.  As soon as I came home I ran to the store and bought myself friseé and created this salad which is one of my favourite salads to date.

A note about Freekeh: pronounced free-kah, is wheat harvested while young and green, roasted over an open fire, the straw and chaff are burned and rubbed off and what remains is a firm, slightly chewy grain with a distinct earthy, nutty, smoky flavour.  It has been in the news lately as the newest 'supergrain, high in nutritional value.  

For the salad

1 head friseé, stem removed, outer leaves removed and torn into bite sized pieces 

3 ruby oranges (1 reserved for dressing)

1/2 cup cracked freekeh

3 Tbsp raw pumpkin seeds, toasted

1 lemon, juiced

In a medium saucepan combine 1/2 cup cracked freekeh, 1 1/2 cups water and a pinch of salt. Bring to a boil.  Reduce to a simmer and cook for approximately 15 minutes until all the water has been absorbed.  Remove from heat and allow to cool.

Cut the stem off the friseé to allow the leaves to separate. Rinse the leaves thoroughly and dry well.  Tear leaves into bite-sized pieces and place in a bowl. Pour the lemon juice over the leaves and massage gently to soften them. I like to massage them enough to remove the frizzy texture, but that is up to you how far you want to go. 

Using a sharp knife, carefully slice the top and bottom off the oranges.  Using downward strokes, slice the skin away from the flesh and discard.  Remove any of the remaining white pith. Cut between the membranes to segment the oranges, retaining any juices for the dressing.  Cut each segment in thirds and add to friseé in bowl.

Heat a small pan over medium.  Add pumpkin seeds and cook until lightly toasted being careful not to burn them.  Remove from heat and let cool.

Once cooled, add the freekeh and pumpkin seeds to the bowl with the friseé and orange segments, adding the dressing to your own taste.  Toss well and serve.

For the dressing

1/4 cup extra virgin olive oil

3 Tbsp mayonnaise

1 Ruby Orange or 2 Tbsp orange juice

2 Tbsp white wine vinegar

1 Tbsp white sugar 

1/2 tsp kosher salt

Wash orange thoroughly, then zest.  Juice the orange and add to bowl along with the zest.  Mince the garlic and sprinkle with kosher salt.   With the flat surface of a chef's knife, scrape the salt and garlic back and forth to form a paste.  Add to bowl with juice and add sugar, salt and pepper.  Whisk mayonnaise into the mixture and slowly stream olive oil in while continuing to whisk until emulsified.  Adjust seasoning to taste.