97. Late summer farro salad
Late Summer Farro Salad
6 cups cooked farro
3/4 cup dried yellow split peas
2 cups peas, fresh or frozen, blanched
1 red onion, thinly sliced
3 ears corn, stripped
2 pints mixed cherry tomatoes, halved or kept whole
1/2 bunch green onions
1 bulb fennel, sliced
1 bunch cilantro, chopped
a few big handfuls of arugula
1/2 cup feta
1 large orange
1 shallot, minced
1/3 cup parmesan, finely grated
1 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper
3/4 cup dried yellow split peas
2 cups peas, fresh or frozen, blanched
1 red onion, thinly sliced
3 ears corn, stripped
2 pints mixed cherry tomatoes, halved or kept whole
1/2 bunch green onions
1 bulb fennel, sliced
1 bunch cilantro, chopped
a few big handfuls of arugula
1/2 cup feta
1 large orange
1 shallot, minced
1/3 cup parmesan, finely grated
1 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper
preheat the oven to 325. arrange the tomatoes, green onions, and fennel in two large baking dishes. generously drizzle with olive oil and kosher salt. roast for about an hour.
to cook farro: place farro in a large heavy saucepan over medium heat and cover with a couple inches of water and salt generously. cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. taste as it cooks, you want the farro to be a little chewy and retain structure. remove from heat, drain any excess water, and set aside.
to cook dried yellow split peas: bring 3 cups of water to a boil in a saucepan. add 3/4 cup dried yellow split peas and cook for 20-30 minutes, until tender. drain, salt, and set aside.
to make orange parmesan vinaigrette: whisk together the zest and juice of the orange, the minced shallot, parmesan cheese, vinegar, and olive oil. salt to taste.
in a large bowl (very large people), toss the farro, split peas, peas, onion, and corn with the vinaigrette. get everything well coated. add in the roasted tomatoes, onions, and fennel, the cilantro, and arugula. gently toss everything together. taste and add more salt and pepper if needed. crumble the feta over the whole beautiful mess and serve.
to cook farro: place farro in a large heavy saucepan over medium heat and cover with a couple inches of water and salt generously. cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. taste as it cooks, you want the farro to be a little chewy and retain structure. remove from heat, drain any excess water, and set aside.
to cook dried yellow split peas: bring 3 cups of water to a boil in a saucepan. add 3/4 cup dried yellow split peas and cook for 20-30 minutes, until tender. drain, salt, and set aside.
to make orange parmesan vinaigrette: whisk together the zest and juice of the orange, the minced shallot, parmesan cheese, vinegar, and olive oil. salt to taste.
in a large bowl (very large people), toss the farro, split peas, peas, onion, and corn with the vinaigrette. get everything well coated. add in the roasted tomatoes, onions, and fennel, the cilantro, and arugula. gently toss everything together. taste and add more salt and pepper if needed. crumble the feta over the whole beautiful mess and serve.
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