So farro way from me
Jun. 16th, 2014 07:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Farro Salad with Green Beans (and More).
1 cup farro
1 lb green beans, trimmed
2 red onions
olive oil
sherry vinegar (I used TJ white balsamic; it worked well.)
4 T pine nuts (I used about 1 T, because that's all we had.)
zest from 1 lemon
half bunch parsley, chopped
8 oz sheep feta, crumbled
8 oz arugula
Rinse the farro and cook it al dente, about 10-20 minutes depending. Don't overcook to mushiness. Drain and toss with a bit of olive oil; cool.
Slice the red onions into thick slices. Place on a sheet pan and drizzle with olive oil, sherry vinegar, and salt. Grill the onions on high heat until they are fully roasted and somewhat charred, sweet and soft. Remove and cool. Roughly chop and add to the farro, combining well.
Toast the pine nuts. When lightly browned, add to the farro. Blanch the green beans in salted boiling water until just cooked, about 2 minutes. Drain and cool. Cut into 1" pieces, then combine into the farro with the remaining ingredients. Salt a bit if needed, along with a bit of olive oil and a splash of vinegar just before serving.
What worked: Yum. Another fabulous summer salad.
What didn't: I was pretty happy with it.
Will I make it again? Also going into the regular rotation.
1 cup farro
1 lb green beans, trimmed
2 red onions
olive oil
sherry vinegar (I used TJ white balsamic; it worked well.)
4 T pine nuts (I used about 1 T, because that's all we had.)
zest from 1 lemon
half bunch parsley, chopped
8 oz sheep feta, crumbled
8 oz arugula
Rinse the farro and cook it al dente, about 10-20 minutes depending. Don't overcook to mushiness. Drain and toss with a bit of olive oil; cool.
Slice the red onions into thick slices. Place on a sheet pan and drizzle with olive oil, sherry vinegar, and salt. Grill the onions on high heat until they are fully roasted and somewhat charred, sweet and soft. Remove and cool. Roughly chop and add to the farro, combining well.
Toast the pine nuts. When lightly browned, add to the farro. Blanch the green beans in salted boiling water until just cooked, about 2 minutes. Drain and cool. Cut into 1" pieces, then combine into the farro with the remaining ingredients. Salt a bit if needed, along with a bit of olive oil and a splash of vinegar just before serving.
What worked: Yum. Another fabulous summer salad.
What didn't: I was pretty happy with it.
Will I make it again? Also going into the regular rotation.
