vrijdag 22 november 2013

Farro Salad (Kopie)

I have been loving whole grain salads lately. One new favorite is farro. It is nutty and has a wonderful, firm texture. Load it up with finely chopped vegetables, some cheese and a drizzle of olive oil and vinegar and it's a beautiful, perfect salad. The specific ingredients are up to you. Lately, I've added diced ricotta salata, some micro greens, scallions (thinly sliced diagonally). I've also been known to add fresh fava beans and / or avocado. I like to add olive oil, vinegar (red wine or balsamic), juice from 1/2 lemon, salt and pepper while the farro is still warm so that it is soaked up by the grains, and then the other ingredients when the farro is at room temperature so they retain their crunch). Serve for lunch or as a side for dinner.

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