THINGS I LIKE: Farro Salad

When taking a cooking class with the famous Chef/Salumeria ( one who makes sausages),  Cesare Casella, I was introduced to the ancient grain Farro. The Chef had us make a risotto using Farro instead of rice. The grain was chewy, nutty and totally delicious. In addition, it is very nutritious. It has become one of my favorite grains. In the warm summer weather, my wife and I eat more light dishes, such as salads, rather than our usual much heavier winter dishes. One of the salads I particularly like is Farro salad. The following recipe is one I have put together combining several elements I have liked in some different recipes I have tried.

INGREDIENTS

1 1/2 C Farro
1/2 C diced red pepper
I/2 C sugar snap peas*, sliced diagonally into 3-4 pieces
3/4 C corn kernels**
1 C cherry tomatoes, cut in half
1 bunch scallions, thinly sliced, both white and green parts
an assortment of various fresh herbs, eg., parsley, basil, chives, tarragon (or others you like), chopped

DRESSING

3/4 C extra virgin olive oil
Zest from one lemon plus 3 Tbsp. juice
1 Tbsp. chopped shallot
1 Tbsp Dijon mustard
salt and freshly ground black pepper, to taste


DIRECTIONS


Fill pot with 1 1/2 quarts of water with 1 Tbsp. Kosher salt. Bring to boil, Add Farro and cook for 15-20 minutes.*** Drain thoroughly.


While Farro is cooking, Make dressing by adding all ingredients together and mix or whisk until completely combined.


Mix all salad ingredients in a bowl and toss with dressing.


Serve cold or at room temperature.




* Blanched 2-3 minutes in boiling water, drained and plunged into ice water until cold; then
dried.


**Sliced off from about 2-3 freshly cooked ears.


*** Cook Farro to your taste. I like mine 'al dente" (with a little chew); if you like it softer, increase the cooking time

THE FOODIES" COMPANION"S COMMENTS.

This recipe was made to suit my taste. It can be used, as is, for your salad or it can serve only as a guideline, as, well. As I have said in many recipes posted on my blog or presented in my second book, "The Foodies" Companion II", most recipes (except for those for baking) are only guides that you can change to suit your own personal taste. For example, if you like Greek flavors, add cherry tomatoes, diced cucumber,diced red onion, slices of Kalamata olives and crumbled Feta cheese to the Farro. Dress your salad with a lemon juice/Greek yogurt dressing and chopped mint leaves and what do you get?  GREEK FARRO SALAD -  OR -  add chunky Salsa (home made or store bought) to your Farro, Add crumbled Cotija cheese and dress with olive oil and lime juice. Garnish with cilantro leaves and you have - MEXICAN FARRO SALAD.  EXPLORE, INVENT, BE ADVENTUROUS, MAKE IT YOUR OWN.