Combine a hearty grain with fresh, seasonal produce for a showstopping roasted corn, farro and tomato salad.
Roasted corn, farro and tomato salad recipe
Serves 4 to 6
1-1/2 cups dried farro
3-4 ears fresh corn
1 quart cherry or grape tomatoes, sliced in half
6 ounces pea shoots and/or baby arugula (or other baby greens)
Large handful of snap peas, stems removed and sliced in half
Lime-cilantro dressing (see recipe below)
Freshly ground pepper
Quick pickled red onions (see recipe below)
Chopped pistachios for garnish
Soak the farro in cold water for 20 to 25 minutes, then drain and place in a pot. Pour 1 quart of water over the farro and bring to a boil. Turn down the heat and simmer for about 18 to 20 minutes, until chewy, stirring occasionally. Drain and set aside.
Cut the kernels from the ears of corn. Heat a nonstick skillet over medium-high heat. Add the corn to the dry skillet and stir for 8 to 10 minutes until the kernels have browned a bit. Let cool.
To assemble the salad, place the farro in a large bowl. Add the roasted corn, tomatoes, pea shoots and/or baby arugula and snap peas.
Toss with desired amount of dressing. Season with salt and pepper. Top with pickled onions and chopped pistachios.
Lime-cilantro dressing recipe
Makes about 1 cup
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
1/2 cup packed cilantro leaves
1-2 serrano peppers or jalapeños, stemmed and roughly chopped
Sea salt, to taste
Place all of the ingredients in a blender. Blend until smooth.
Quick pickled red onions recipe
1 medium red onion, peeled and cut in half
1/2 cup fresh lime juice
1 teaspoon sea salt
Thinly slice the onion. Rinse the sliced onions in a colander with cold water to remove the sharp bite. Drain well.
Transfer the onions to a nonreactive bowl, pour the lime juice on top and stir in the salt. Cover and refrigerate for at least 1 hour.