Time: About 30 minutes
We all know raw or minimally cooked vegetables and whole grains are good for us. Sometimes we hear it so much that mealtime prospects start to seem bleak—almost punitive—and we long for fried bologna and mustard on white. But after we threw this snappy salad together—tiny vegetables and herbs consorting with Anson Mills farro piccolo in a bracing vinaigrette—things brightened up. With its flavorful and textural joie de vivre, the farro imbibes a cocktail of light vegetable juices, lemon and olive oil—with delightful, no-guilt results.
This particular construction could, of course, be applied to a wide range of vegetables—raw or cooked—and to a range of seasons—warm or cool: asparagus, mushrooms, Belgian endive, shredded cabbage, cauliflower, tomatoes, zucchini, wilted greens, could all—in some combination—jump into the fray with delightful results.
Equipment Mise en Place
For this recipe you will need a digital scale, a lemon reamer and small strainer; a small, heavy-bottomed saucepan; a small, footed colander; a vegetable peeler; a large mixing bowl; a slotted spoon; a small, sharp knife; and a sharp chef's knife.
Ingredients
2 or 3 cloves garlic, peeled
2 tablespoons extra virgin olive oil
2 tablespoons juice from 1 large, juicy lemon
3 ounces (½ cup) Anson Mills Farro Piccolo (8 ounces cooked)
2 cups spring or filtered water
Fine sea salt
1 ounce (3 tablespoons) minced red onion, soaked in cold water for 30 minutes and drained
2 ounces (⅜ cups) minced red pepper, raw or roasted
1 ounce (¼ cup) minced carrot
2.5 ounces (1 cup) tiny broccoli florets, blanched, drained and chilled
1 teaspoon finely grated lemon peel
1 ounce (3 cups loosely packed) baby arugula
½ ounce (¼ cup) basil leaves, julienned
½ teaspoon freshly ground black pepper
Directions
1. Crush the garlic cloves with the side of a knife and toss them into a small bowl. Add the olive oil and lemon juice, and stir briskly to combine. Set aside.
2. Place the farro and water in a small, heavy-bottomed saucepan over medium-high heat, and bring to a simmer. Lower the heat and simmer very gently until just tender, about 15 minutes, adding ½ teaspoon salt halfway through cooking. Remove from the heat and allow the farro sit in the saucepan, until cool. Drain through a fine, footed colander and shake lightly to dry.
3. Turn the farro into a large mixing bowl. Add the red onion, peppers, carrot, broccoli, and lemon peel, and toss to combine. Sprinkle the grains and vegetables with salt and pepper, and toss. Pour the vinaigrette through a tea strainer directly on to the salad. Toss to combine. Taste for seasoning, adjusting as you like. Serve.
Serves 6 as a side dish
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