GRAINS - FARRO - Summer Farro Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Summer Farro Salad CONTRIBUTED BY MARCO CANORA Marco Canora says you can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe. A Lesson in Farro; Canora simmers farro in water with sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains. | |
| 1/3 cup plus 2 tablespoons | extra-virgin olive oil |
| 1 small | yellow onion, quartered |
| 1 small | carrot, halved |
| 1 | celery rib, halved |
| 12 ounces | farro, (1 3/4 cups) |
| 5 cups | water |
| Kosher salt | |
| 3 tablespoons | red wine vinegar |
| Freshly ground pepper | |
| 1/2 small | red onion, thinly sliced |
| 1 small | seedless cucumber, halved lengthwise and thinly sliced crosswise |
| 1 pint | grape tomatoes, halved |
| 1/4 cup | chopped fresh basil |
In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.
In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.
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