It has been chilly the last couple of days up here in Northern Wisconsin, and I have to admit, I kind of love it. Truth be told, my ideal temperature is somewhere in the mid-60s. Bring on jeans, boots, and a big ol' sweater. Just hold off on the snow for awhile longer, will you please, Mother Nature? But, oh my, there is no doubt, winter is coming.
Before that first frost arrives, however, I am going to eat as much fresh summer produce as I can. As I was paging through The Italian Vegetable Cookbook by Michele Scicolone the other day, I came upon a recipe for farro, zucchini, and sun-dried tomato salad, and I immediately bookmarked the page. This recipe was just one of many that I've bookmarked to make. While there are of course plenty of the requisite Italian pasta dishes among its pages, this cookbook also features a wide-range of veggie-centric main dishes and sides to tempt your palate. The accompanying photos make you want to break out a fork (or spoon) and dive right in.
This farro salad definitely does not disappoint. The farro gives it a tender crunch (is that an oxymoron?), the lemon and red wine vinegar give it a bit of brightness, the herbs provide some bite and fresh flavor, and the sun-dried tomatoes and zucchini provide just the right amount of summery flair.
This dish is perfect to share at a picnic or potluck and tastes just as good (maybe even better?) as leftovers the next day.
Farro Salad with Sun-dried Tomatoes and Zucchini (printer-friendly version)
makes 4-6 servings
1 1/2 cups pearled farro
1 teaspoon fine sea salt
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 10 minutes
1/2 small red onion, finely chopped (a scant 1/2 cup)
1 cup fresh herbs (I used a mix of basil, oregano, and parsley), chopped
1/4 cup extra-virgin olive oil
juice from 1 lemon (about 2-3 tablespoons)
1 teaspoon freshly grated lemon zest
1 tablespoon red wine vinegar
freshly ground black pepper
1 medium (or 2 small) zucchini, trimmed and chopped into small dice
1. Add 6 cups of water to a medium sauce pot and bring to a boil. Add the farro and salt and cook until the farro is tender, about 20 minutes. Drain the farro and place in a serving bowl.
2. While the farro is cooking, drain the sun-dried tomatoes, lightly pat dry and chop into small pieces.
3. Add the chopped onion, herbs, oil, lemon juice, lemon zest, and vinegar to the serving bowl with the farro. Toss to combine. Season to taste with salt and pepper. Add the chopped sun-dried tomatoes and zucchini, toss to combine, and serve.
(adapted from a recipe in The Italian Vegetable Cookbook by Michele Scicolone)
makes 4-6 servings
1 1/2 cups pearled farro
1 teaspoon fine sea salt
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 10 minutes
1/2 small red onion, finely chopped (a scant 1/2 cup)
1 cup fresh herbs (I used a mix of basil, oregano, and parsley), chopped
1/4 cup extra-virgin olive oil
juice from 1 lemon (about 2-3 tablespoons)
1 teaspoon freshly grated lemon zest
1 tablespoon red wine vinegar
freshly ground black pepper
1 medium (or 2 small) zucchini, trimmed and chopped into small dice
1. Add 6 cups of water to a medium sauce pot and bring to a boil. Add the farro and salt and cook until the farro is tender, about 20 minutes. Drain the farro and place in a serving bowl.
2. While the farro is cooking, drain the sun-dried tomatoes, lightly pat dry and chop into small pieces.
3. Add the chopped onion, herbs, oil, lemon juice, lemon zest, and vinegar to the serving bowl with the farro. Toss to combine. Season to taste with salt and pepper. Add the chopped sun-dried tomatoes and zucchini, toss to combine, and serve.
(adapted from a recipe in The Italian Vegetable Cookbook by Michele Scicolone)
No comments:
Post a Comment