How many of you have heard about farro? I first heard about it while traveling through Tuscany a few years back. We had stopped for lunch at a country villa. A salad of farro, tomato and parmesan with their house olive oil was one of our luncheon dishes. It left a lasting memory. So, when I saw that Tuscan Fields was sponsoring a scholorship to one of my favorite food blog conferences Eat, Write, Retreat I was all in. All I need do is tell you about this new product being imported here to the U.S., write a fabulous recipe that the judges will find irresistible and WIN!
With thoughts of a memorable Tuscan Fields Farro dish, new relatiionships and having a winning recipe here’s mine. Enjoy!
1 1/4C Tuscan Fields Farro, cook according to package directions
3/4C of fresh mint & basil, julienne (hit julienne for a how-to lesson)
1C of sweet baby tomatoes, sliced lengthwise
1/2C of Parmesan Lemon Vinaigrette (see below)
Kosher Salt - to taste
Freshly ground pepper - to taste
Once Farro is done, drain in a sieve and run cool water over it to stop the cooking.
With a small spoon gently move the farro around to cool all the way through.
Let the farro drain in the sieve for up to 10 minutes.
Take the farro and place it into a medium size bowl with all other ingredients. Mix thoroughly until herbs, tomatoes and vinaigrette are combined. Taste for salt and pepper and add to your own distinct taste.
Place salad on a large platter and serve family style.
Yields up to 8 side servings.
*Great with chicken, fish or just as a side salad.
*Perfect for a summertime picnic dish too!
Parmesan Lemon Vinaigrette
1/2C of freshly squeezed lemon juice
3/4C of extra virgin olive oil
1C of parmesan reggiano, finely grated
1/2tsp of freshly ground pepper
Place all ingredients into a plastic or glass container with lid. Seal tightly and shake vigorously until all ingredients are incorporated. Pour half over your farro salad.
*Can be used for any type of salad and or as a dipping sauce.
*1-week life in refrigerator tightly sealed.