PrintIngredients
Ingredients
Salad
1 cup Farro
1 cup Cucumber, peeled and finely diced
½ cup Shallot, minced
½ cup Celery, finely diced
1 ea. Fuji apple, finely diced
¼ cup Flat-leaf parsley, fresh, minced
Salt and black pepper, freshly ground to taste
2 cups Blueberries
1 hd. Bibb leaf lettuce
Sherry vinaigrette
½ cup Extra virgin olive oil
¼ cup Sherry vinegar
1 ea. Garlic clove, minced
2 tsp. Tarragon, minced
Salt and black pepper, freshly ground to taste
1 cup Blueberries, fresh
Cooking Instructions
Method
- For the farro: Bring 6 cups of salted water to a boil and pour in 1 cup of farro. Cook until it is tender to the bite, approx 20 to 25 min. Add more water as necessary. When the farro is cooked through, drain through a colander and spread out onto a sheet tray to cool.
- For the dressing: While the farro is cooking, combine the ingredients for the vinaigrette. Adjust the seasonings with additional salt and pepper.
- Chop the cucumber, shallot, celery, apple and parsley.
- Once the farro is cool, combine all the salad ingredients except for the blueberries and bibb lettuce. Add dressing to moisten and marinate for 45 minutes.
- Add the blueberries and toss. Serve a spoonful of the farro salad on a leaf of bibb lettuce. Garnish with more fresh blueberries.
