Farro Salad

 

Prep Time:  55mins

Inactive Prep: 40mins

Cook Time: 40mins

Total time: 2hrs 15mins

Yield: 8 servings

Ingredients:

GINGER SESAME GLAZE:

  • 1/2 cup honey
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 cloves garlic, chopped
  • 2 large onions, chopped
  • One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
  • Black pepper

FARRO SALAD:

  • 4 cups farro
  • 7 cups chicken stock
  • 1 cup 1/4-inch diced pancetta
  • 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
  • 2 cups thawed frozen green peas
  • 2 cups thinly sliced shallots
  • 3 cloves garlic, finely minced
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper

Directions:

For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.

For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.

Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.

Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.

Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.

You can cook the farro the night before you want to serve it.

Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.