It seems like I could design a beloved farro salad for each of the four seasons! Combining a hearty grain base with ingredients du jour is one of my favorite intuitive cooking exercises. And this salad holds up well making it ideal for potlucks and to enjoy out in the elements.
So here goes...
I've created a flavorful version for peak harvest time (we're at the mid-way point between summer solstice and fall equinox after all) and in just a few short months when squashes and apples abound, we'll be able to seamlessly transition to this one.
Enjoy a versatile and loose "recipe" (remember, recipes are just guides after all) using fresh farm or market ingredients in your local area.
And remember to embody the spirit of Leo season. Let's hear that roarrrr...
While selecting your own set of ingredients or choosing to follow the ones I've recommended, I encourage you to invite brightness, joy, creativity, and play into your process!
Taste, taste, taste along the way and let your heart lead! And if you would like to go a few steps further, try your hand at balancing taste, texture, and color, all of which can elevate the final quality of your dish. But please don't take this all too seriously - just have FUN!
Here are some items for your culinary scavenger hunt:
Ingredients
1 cup farro
2 1/2 cup vegetable broth
cucumber (armenian variety if you can find it), split lengthwise & sectioned into half moons
2 peaches or nectarines, cut into thin slices (I'm loving white peaches!)
1/4 cup hazelnuts, toasted and chopped
1/4 cup mint and/or basil, cut into thin ribbons
1/4 cup olive oil, divided
2 tablespoons sherry vineger (red wine or ACV work too)
1 teaspoon raw honey
2 teaspoons dijon mustard
sea salt & pepper to taste
Preparation
Rinse farro off before adding it to a pot of vegetable broth or water. I recommend one part farro to 2.5 parts liquid. Let it come to a boil and reduce heat, allowing it to simmer steadily for 20-30 min until al dente. Drain farro and set aside to cool. Add a swirl of olive oil and mix thoroughly to prevent sticking.
Meanwhile, toast whole hazelnuts in a pre-heated oven (350 degrees) for 10-15 min. Remove and wrap in a towel to steam for one minute. Rub nuts to remove loose skins. Chop coarsely.
To make vinaigrette, add olive oil, vinegar, mustard, honey, salt & pepper to a mason jar and give it a good shake. Taste and season accordingly. Pour 2/3 of dressing over farro in a large bowl and mix.
Toss cucumbers, nectarines, mint, hazelnuts and remaining dressing with the farro. Garnish with extra herbs or edible flowers.
Wishing you a joyful, fun-filled time seeking, preparing and savoring your favorite summer jewels!
From my heart to yours,
xx K
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