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This delicious Farro Salad with Buttermilk Dressing recipe and photo were shared
with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This colorful farro salad may be served cold or at room
temperature, which I prefer. Farro is an ancient grain that has long been loved
in Italy because of its delicious nutty flavor and chewy texture. Farro is considered the Mother of all grains; the original grain from which all
others come from including rice, barley, wheat and rye. Farro is
now enjoying a resurgence among chefs worldwide."
Farro Salad with Buttermilk Dressing Recipe
Recipe Type:
Salad and Salad Dressing,
Tomatoes,
Radishes, Grains
Yields:
makes a large salad
Prep time: 60 min
Ingredients:
Buttermilk Dressing (see recipe below)
1/2 cup Farro Pelato*
1 cup rich chicken stock
1/2 teaspoon Goya Sazon con Azafran seasoning**
5 baby radishes, sliced very thin
1/4 cup marinated cucumber chunks***
1/8 cup marinated red
onion slices***
1/4 cup chopped orange bell pepper
1/2 of a small jalapeno
chile pepper, diced
10 very small cherry
tomatoes of various colors
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh
basil leaves
*
To
purchase farro, look for Farro Perlato,
which indicates that the hull has been removed and there is no need to pre-soak.
**
Goya Sazon con seasoning can be found in Spanish stores or large supermarkets. Look in the
spice section.
*** I had
cucumber and red onions marinating in apple cider vinegar and sugar, so I used
those. You may also use un-marinated cucumbers and any type of onion that you
have. Very thinly-sliced zucchini squash is also good with this recipe.
Preparation:
Prepare Buttermilk Dressing;
refrigerate until ready to use.
In a large saucepan over
medium-high heat, add Farro Pelato, chicken stock, and the Goya seasoning. Bring
just to a boil, reduce heat to medium low, and let simmer for approximately 25
to 30 minutes. Remove from heat and let steam for another 10 minutes. Check the
farro after 25 minutes, and add a bit more broth if needed. When cooked, Farro
will be chewy (sort of like al dente paste). When done, fluff with a fork and
let completely cool.
After the Farro has
cooled, transfer to a large bowl. Add radish slices, cucumber chunks, onion
slices, and the diced tomatoes. Gently mix everything together. Add the chives
and basil.
Toss with the prepared
Buttermilk Dressing. Taste and add salt if needed. Garnish with additional
chopped chive.
Refrigerate until serving time.
Makes a large salad.
Buttermilk Dressing:
2 cloves
garlic, minced
Coarse
salt or sea salt, to
taste
1/2 cup buttermilk, well shaken
1/4 cup champagne vinegar
1/8 cup extra-virgin
olive
oil
1 teaspoon fresh chopped thyme
In a bowl, combine the garlic, salt, buttermilk, vinegar, olive oil, and thyme.
Refrigerate until ready to use.
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