Fame Bites - Tory Burch
February 11th, 2011
06:15 PM ET
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Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.

New York Fashion Week officially stepped onto the runway Thursday, much to the delight of ascot-wearing and stiletto-teetering fashionistos and fashionistas everywhere.

Tory Burch, an American designer, has one of the most anticipated Fall/Winter 2011 shows on Sunday, February 13. Her ready-to-wear collection, handbags, shoes and jewelry are currently available at 36 free-standing Tory Burch stores across the United States, nine international stores, toryburch.com and over 500 select department and specialty stores worldwide. Burch was also named one of "The World's 100 Most Powerful Women" by Forbes in 2010.

Seven days of strutting around in six-inch heels works up quite the appetite, so she's offering up one of her favorite dishes tailor-made for the hectic week ahead.

And great Odin's raven(!), it's actually not some sort of kale juice cleanse.

Freekeh Salad
Recipe courtesy of executive chefs/owners of Edi & the Wolf, Eduard Frauneder & Wolfgang Ban

Freekeh, a staple in the Middle East for thousands of years, packs a healthy dose of vitamins, minerals and fiber. These roasted green grains are both smoky and nutty in flavor.

2 cups Freekeh
3 tablespoons extra virgin olive oil
1/2 tablespoons garlic confit (Toast 3 cloves of garlic in 1 cup of canola oil until soft. Mince.)
4 cups water or vegetable stock
salt and freshly cracked black pepper

1 teaspoon mustard seeds
1 tablespoon parsnip (julienned)
1 tablespoon carrot (julienned)
3 tablespoons toasted Austrian pumpkin seeds
2 slices lemon juice

For plating:
pumpkin seed oil
pickled beet cubes
Bûcheron (Boucheron) cheese (sliced 1/4-inches thick)

For the salad:
In a sauté pan, lightly toast the olive oil, garlic confit and freekeh. Season with salt and pepper. Add the water or vegetable stock, and simmer for 10-12 minutes.

In a separate pan, toast the mustard seeds until aromatic. Add the julienned parsnip, carrot and pumpkin seeds. Sauté until vegetables still maintain their bite and finish with lemon juice, salt and pepper.

Mix the freekeh and vegetables together and serve lukewarm.

To Plate:
Place freekeh salad in middle of plate and top with 1/2 cup mache. Drizzle with pumpkin seed oil. Place pickled beets and Bûcheron on side.

Devna Shukla is an Associate Producer for CNN's AC360°.

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Filed under: Bite • Columns • Fame Bites • Make • Recipes

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