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)
- Sea salt
- 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.
- Will keep for about 1 week in the refrigerator.
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