Farro Saladwith fresh mint and carrot
(serves 10 as a side dish)
Midtown Detroit has a heavy grip on us. We drive into the city to enjoy football games in the fall, to escape to the conservatory on Belle Isle in the deep winter, and to bike Dequindre Cut in summer. On each drive into the city the last few years, we have gone directly to the Jolly Pumpkin Detroit for a Brussel Sprout Pizza and this Farro Salad. The crunch of the carrots combined with the sour feta is comfort to me -- so here’s my version of that dish!
This recipe is written in order so read it all first to get the entire ingredient list!
First, prepare your food processor with the julienne blade or slice the following in even, thin slices with a knife.1.5 c peeled carrots (3 large), or 12 stalks raw asparagus with top and bottom 2 inches trimmed3 c kale, stalks cut off (any variety is fine)1/2 c red onion (this is about 1 medium onion)1/4 c fresh mint, stems removed2 c peeled yellow beet (red beets work well, but the entire salad will be pink, which is fine!)
After slicing, pile ingredients into a large bowl.
Boil a large pot of water and add 2 cups farro wheat.
Boil the farro 10 minutes, stirring a few times, until al dente. Strain and rinse under cool water and combine with the cut vegetables and stir.
Top with 1 cup sheep’s milk, or any solid block feta cheese, crumbled.
Finally, add this lovely dressing:
2 T. white balsamic vinegar4 T. olive oil2 T. lemon juice2 t salt2 t pepper
There is no need to combine all of these! Simply pour the individual ingredients over the salad and give it a good stir.
Allow the salad to sit in the refrigerator overnight for the best taste or serve immediately if you just can’t wait!
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