FARRO SALAD WITH ROASTED LEEKS

I suppose this could go to my “work in progress” folder.  But, Phil liked it exactly this way, so I decided to share the recipe adding possible tweaks in the comments.  One important thing to mention: although this is a salad, it’s equally good served warm. Those of you still in sub-zero temperatures and avoiding even to glance at a salad plate don’t need to shy away from it. In fact, we enjoyed it hot on the first day piled up next to a  juicy flank steak, grilled medium-rare. Comme il faut...  😉

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FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS
(adapted from The New York Times

2 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
1 Tablespoon olive oil + 1/8 cup, divided
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 can of chickpeas, drained (15 oz)
juice and zest of 1 lemon
1/4 teaspoon crushed red chile flakes
1 cup dry farro
1/3 cup dried currants
2 celery stalks, diced

Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1 tablespoon of oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer  and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.

Drain the chickpeas and add them to a pot with boiling water for a couple of seconds. Drain again, dry well.  In a large bowl, toss leeks with chickpeas, lemon juice and zest,  chile flakes and salt to taste. Stir in 1/8 cup olive oil.  Let marinate while you prepare the farro.

In a large pot of salted boiling water, cook farro until tender, about 25 minutes. Drain well. Toss with chickpeas mixture. Stir in currants and diced celery. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

ENJOY!

to print the recipe, click here

marinating

Comments: The original recipe was written for 2 cups of farro, definitely too much for the two of us.  I halved the recipe, keeping all ingredients in the same proportion, but considerably reducing the olive oil. I was shocked to see the amount called for in the recipe. For two cups of dried farro, they used 2/3 cup of olive oil in the dressing.  Keep in mind that 1/4 cup had already been poured just to roast the leeks. It amounts to 1,700 calories (> 800 for half the recipe) just in the oil component!   Thanks, but no thanks.  I used a tiny amount of oil to roast the leeks, and only 1/8 cup for the whole dressing.   If you like your salad heavier on the oil, I suggest drizzling some more at the very end, before serving.

Now my possible modifications for a future version.  I think raisins would have been better than currants.  And, for my personal taste, the roasted leeks overpowered the dish.  When I make it again, I will use raisins, increase the amount of celery, and reduce the amount of leeks.  That will be a real winner for me.

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ONE YEAR AGO: Watercress Salad

TWO YEARS AGO: Carrot and Sweet Potato Puree’

THREE YEARS AGO: Croissants: Paris at home on a special day

FARRO: GOOD FOR YOU AND TASTES GREAT TOO

Farro:  a fun word for a mysterious grain, about which a lot of controversy exists as to its origin.  Some say it’s a type of wheat, but that’s not the case,  farro is a grain from a related, but different plant.  It was a staple at the height of the Roman Empire,  and persevered since those days until now in central parts of Italy, where it’s still grown,  consumed and exported.   Farro is loaded with vitamins and low in gluten, so even people with gluten allergies may enjoy it. Plus, it performs well in  many kinds of recipes, from risottos to breads, from stews to salads.  What an amazing little grain, that’s perfect as the focus of my 200th post!   😉

BEWITCHING FARRO SALAD
(from my kitchen)

to cook the grain:
1 cup farro  (not the pearled variety)
2.5 cups water
1/2 tsp salt

for the dressing (it will make more than you need):
1/2 cup olive oil
juice and zest of 1 lemon (or other citric fruits, alone or in combination)
pinch of salt
ground black pepper

for the salad:
asparagus, finely sliced in tiny “coins”
radishes, cut in match sticks
diced tomatoes
diced cucumbers
minced cilantro (optional)

Cook the farro by mixing it with water and salt in a saucepan, bringing it to a boil and gently simmering it for 45 minutes (or a little longer, taste to decide when it’s fully cooked, but don’t let it get mushy).  If the grain cooks but there’s some water left, drain it. Otherwise just fluff it with a fork and allow it to cool to room temperature.

Make the salad dressing by mixing the olive oil with lemon juice, zest, salt and pepper.  Reserve.  Add the asparagus and radishes to a small bowl and sprinkle with some of the salad dressing, mixing to lightly coat them.

At serving time, mix the cooked farro with the diced tomatoes, cucumbers, cilantro (if using), asparagus and radishes, add more dressing to taste, adjust the seasoning.

ENJOY!

to print the recipe, click here


Comments: A couple of years ago I watched Anne Burrell  use raw asparagus as the main ingredient in an unusual salad.  She inspired me in this farro recipe.   Since the asparagus spears are raw,  thinly slice both them and the radishes.   If you add some dressing to these two ingredients and allow them to rest while you prepare the remainder of the salad, it will mellow their sharpness.

I haven’t given any exact amounts for the ingredients so that you can play with them, using more or less, depending on your own taste.  Skip some, add something else (onions, diced olives, capers, mint leaves), and adapt the dressing too: orange juice complements asparagus and farro quite nicely!

The grain doesn’t go mushy in the fridge overnight, and in fact the salad was still outstanding next day. I can see raw asparagus in our future quite often: couscous, orzo, and cracked wheat salads will never be the same…

My husband, after polishing off leftovers, said: “You are making this again, right”? – I guess food bloggers’ partners live in fear of never tasting the same dish twice… 😉

ONE YEAR AGO: From Sea to Table:  SUSHI

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