Wednesday, July 9, 2014

Farro Salad With Blue Cheese, Pine Nuts, Tomatoes and Cucumber

Farro is a grain commonly eaten in European Countries.  It is boiled and combined with cheese and vegetables and served cold as a salad and in cooler weather faro is served cooked as in a rosotto, soups and winter comfort foods.  It looks much like a plump grain of wheat.  Vegetarians incorporate the grain in their diet for its nutritional value.

  • For the Vinaigrette:
  • 2 medium cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 10 ounces farro (about 1 1/2 cups)
  • 4 cups water
  • 1 small white or yellow onion, quartered
  • 1 medium clove garlic, smashed
  • 1 medium carrot, peeled and cut into large chunks
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 medium tomato, chopped
  • 1 small seedless cucumber, finely chopped
  • 1/4 cup minced, fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 1 1/2 tablespoons minced, fresh lemon thyme or regular thyme
  • 3 ounces crumbled blue cheese
  • 1/4 cup pine nuts, lightly toasted
  • Freshly ground black pepper

For the Vinaigrette: Whisk together ingredients for the vinaigrette in a small bowl, seasoning generously with salt and pepper. Reserve.

For the Salad: Place farro and water in a medium saucepan with onion, garlic, carrot, and 2 teaspoons salt and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until farro is just tender, about 20 minutes. Drain, discard onion, garlic, and carrot and transfer to a bowl to cool.

Gently fold remaining salad ingredients into cooled farro. Add vinaigrette, starting with a few tablespoons at a time. Taste, season with salt and pepper, and add additional vinaigrette as needed. Serve immediately.

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