Farro Salad from Mediterranean Cooking by Lynne Gigliotti
Lynne Gigliotti is an associate professor at the CIA, where she teaches European and Mediterranean cuisines. She was formerly the chef/owner of Atlanta’s Grappa and appeared on season seven of Top Chef.
Her book, MEDITERRANEAN COOKING, is a professional-quality guide to the heart-healthy food, flavors and technique of Mediterranean cuisine. Lynne was inspired by her own travels to study Mediterranean culture and cuisine. She explains the region’s diverse ingredients, demystifies tricky techniques, and shares her fresh takes on the classics – and all the photos were taken right in her home kitchen!
Try this recipe for Farro Salad, from the book:
Farro is known as the grain of the ancient Romans. It was sent along with Roman armies as a compact source of protein. The grain has survived and is now a delicious staple of a healthy diet. Eaten cold or at room temperature as a salad, or hot as a side dish, it is satisfying and delicious and amazingly easy to prepare.
1. In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes.
2. Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes.
3. Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.
3 cups water
1 tbsp salt
1 cup farro
1 cup oil-cured olives
½ cup diced red onion
½ cup diced carrot
½ cup diced celery
½ cup diced trimmed fennel
½ cup peeled, seeded and diced cucumber
1 cup sliced plum tomatoes
2 tbsp capers
2 tsp finely chopped garlic
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tbsp chopped flat-leaf parsley
2 tbsp chopped basil
2 tbsp chopped mint
½ tsp freshly ground black pepper
to you by Amy Tobin
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