Farro fed the legions. It will more than sustain your family, too if you add it to your next hearty salad. Chef Steven Ariel of Trace Restaurant at the W Seattle downtown leads us to nutritional well-being with his Farro and Cranberry Vinaigrette, in this week's Healthy Dish.
Farro Salad with Cranberry Vinaigrette
By Chef Steven Ariel
YIELD: Serves two
INGREDIENTS:
2 heads Gem lettuce or your favorite lettuce
½ C Cooked farro
½ C Beets, roasted, peeled and cubed
6pc Baby carrots, peeled and blanched
5pc Delicata squash, seeded, sliced and blanched
2-3ea Mushrooms, sliced (whatever variety is available)
2ea Figs, optional
½ C Cranberry vinaigrette
2T Crispy fried farro
METHOD:
Sauté delicata squash, mushrooms, and carrots until hot and lightly caramelized. Season with salt. Add to medium sized mixing bowl with remaining ingredients. Toss lightly with vinaigrette and display on serving platter. Garnish with fried crispy faro.
Red Wine Cranberry Vinaigrette:
YIELDS: 2C (approx.)
½ C Dried cranberries, chopped small dice
1C Red wine
1T Shallot, minced
½ C Red wine vinegar
1t Salt
.5C EVO
1C Canola oil
Salt & pepper
METHOD:
Reduce first four ingredients together to syrup. Add reduction and remaining ingredients to the blender. While using a blender, lightly pulse dressing to incorporate ingredients well. Season with salt & pepper.
Cooked Farro
YIELDS: 1 Qt
1T Butter
1C Mirepoix (celery, carrots, onions), Brunoise (cubed)
1.5 C Farro
4C Veg Stock
S&P
METHOD:
Sweat Mirepoix in butter, Add farro and briefly sauté, then add 2C stock. Simmer until liquid is absorbed then add 2 more cups stock. Continue cooking until all stock is absorbed and the farro should be done. Season with salt & pepper.
For Crispy Farro:
Take one cup of cooked farro and pat dry using paper towels. Deep fry in hot vegetable oil at 375 degrees until golden and crispy. Remove from oil and season with salt.
