Farro Salad With Grilled Eggplant Tomatoes And Onion Recipes

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
• Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
• As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
• Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
• Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
• Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Steps:

• In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.