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Submitted by: Glenn and Marlys
For a printer friendly version of this recipe, click here
Servings: 6 Comments:
We watched Annie Somerville make this wonderful salad for a demonstration at a Chef's Holiday in Yosemite, Feb 2014. We loved the taste and quality, and have made it (and eaten it) with pleasure. We did not know that farro originated in Tuscany, but Annie says it can substitute for wheat in a recipe (it also has gluten). Here's Annie's description:
Farro has a nutty, complex taste and chewy texture that's perfect for marinated salads. Toss the warm farro with the Citrus Ginger Vinaigrette to soak up all the flavors. If dried cherries aren't available, use any flavorful dried fruit instead. You can also substitute toasted almonds for the pistachios.
Ingredients:
1 ½ cups farro, about 9 ounces
Citrus Ginger Vinaigrette (click here)
¼ cup golden raisins
¼ cup dried cherries
2 or 3 scallions, sliced on the diagonal and including green tops, about ⅓ cup
⅓ cup toasted pistachios, coarsely chopped
¼ cup chopped fresh mint
2 tablespoons chopped cilantro or flat leaf parsley
Champagne vinegar
Salt and pepper to taste
Directions:
1. Bring a pot of lightly salted water to a boil.
2. Add the farro and lower the heat. Cook at a gentle boil until the grains are tender, about 15 to 20 minutes.
3. Drain and toss the warm farro with the vinaigrette, raisins, cherries, and scallions; set aside to cool.
4. Just before serving, toss in the mint, cilantro, and nuts. Adjust the seasoning with salt, pepper and a splash of Champagne vinegar if needed.
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