msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,521
Ms. Mofet's Farro Salad
8.8 oz. Trader Joe 10 minute Farro
2 tsp. salt, plus more to taste
10.5 oz. container Sunburst tomatoes, halved
1/4 C. onion, minced
1 TBSP. shallot, minced
1/4 C. fresh flat leaf parsley, finely chopped
1 TBSP. fresh basil leaves, chiffonade
Dressing:
2 TBSP. balsamic vinegar
1 (or 2) large garlic clove, minced
1 tsp. freeze dried chives (OR 1/4 C. snipped fresh chives added to farro)
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper
1/4 C. extra virgin olive oil
Fill medium saucepan with water and add 2 tsp. salt.
Bring to a boil.
Add farro and simmer till tender, about 10 - 12 minutes.
Drain and place in bowl to cool. (May rinse in cold water to speed cooling)
Add tomatoes, onion, shallot, (chives if using fresh), basil and parsley to the farro, and toss well to combine.
Place the garlic, vinegar, salt, pepper, dry chives (if using) and olive oil into a jar, cover and shake well. (Or place in a bowl and whisk well)
Add the vinaigrette to the salad and toss to coat.
Salad can be served warm or cold.
8.8 oz. Trader Joe 10 minute Farro
2 tsp. salt, plus more to taste
10.5 oz. container Sunburst tomatoes, halved
1/4 C. onion, minced
1 TBSP. shallot, minced
1/4 C. fresh flat leaf parsley, finely chopped
1 TBSP. fresh basil leaves, chiffonade
Dressing:
2 TBSP. balsamic vinegar
1 (or 2) large garlic clove, minced
1 tsp. freeze dried chives (OR 1/4 C. snipped fresh chives added to farro)
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper
1/4 C. extra virgin olive oil
Fill medium saucepan with water and add 2 tsp. salt.
Bring to a boil.
Add farro and simmer till tender, about 10 - 12 minutes.
Drain and place in bowl to cool. (May rinse in cold water to speed cooling)
Add tomatoes, onion, shallot, (chives if using fresh), basil and parsley to the farro, and toss well to combine.
Place the garlic, vinegar, salt, pepper, dry chives (if using) and olive oil into a jar, cover and shake well. (Or place in a bowl and whisk well)
Add the vinaigrette to the salad and toss to coat.
Salad can be served warm or cold.
