188. Farrosallad
Summer vegetable farro salad (vegan, dairy free)
What you’ll need:
For farro:
1 cup dry farro
2.5 cups vegetable stock
For farro:
1 cup dry farro
2.5 cups vegetable stock
For salad:
1/2 red bell pepper
1 ear of raw corn
7 small multi-colored carrots from farmer’s market (or 2-3 large carrots from grocery store)
Fresh or defrosted peas (I used about 1 cup, maybe more)
1/2 of an avocado
1-2 chive stalks
Handful of cilantro (to liking)
Spinach (add as much as you want!)
1/2 red bell pepper
1 ear of raw corn
7 small multi-colored carrots from farmer’s market (or 2-3 large carrots from grocery store)
Fresh or defrosted peas (I used about 1 cup, maybe more)
1/2 of an avocado
1-2 chive stalks
Handful of cilantro (to liking)
Spinach (add as much as you want!)
For dressing:
1-2 garlic cloves
1/4 cup sherry wine vinegar
1/4 cup lemon olive oil (or plain olive oil)
Juice of 1/2 lemon (add more lemon if using plain olive oil)
1-2 garlic cloves
1/4 cup sherry wine vinegar
1/4 cup lemon olive oil (or plain olive oil)
Juice of 1/2 lemon (add more lemon if using plain olive oil)
How to:
Bring vegetable stock to boil with a pinch of salt. Add farro and stir. Bring back to boil, and cover. Cook 20-30 minutes, until vegetable stock is gone and farro is done. Let cool.
Roughly chop red pepper, avocado, carrots, spinach, cilantro, and chives. Cut off kernels from the ear of corn (don’t cook it!). Add all salad ingredients to a large bowl. Once cooled, add farro and gently mix.
Mince garlic into a small bowl/cup and add sherry wine vinegar, lemon olive oil, and lemon juice. Whisk until combined, then season with a pinch of salt and pepper.
Pour dressing over salad and gently mix until incorporated.
Taste and adjust seasonings.
Enjoy it outside on the deck or patio with a cold glass of iced tea!
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