There’s no metaphor tied to this salad. No anxious, overwrought voice in my head that asks ‘How can I completely overthink this dish to best represent my emotions?’ Don’t worry – I’ve barely scratched the surface of my food-as-therapy inclinations. But here and now, this is just a salad. In summers past, I’ve played the ‘how do I use all my vegetables before the next box arrives’ game. Not so this summer – I’m leaving Minneapolis in just FIVE DAYS (!!!) and now is right when the season is hitting its stride. So, to replace the CSA game, I’ve developed a new one over the past several weeks: Clean out the pantry before I move!
I never meant to have farro in my kitchen. I accidentally bought it during one shopping trip when I meant to get freekah (for the most amazing pilaf), but as always happens when I shop on my way home from work, I forgot my grocery list and relied on my memory. Turns out, my memory isn’t always the most reliable source of information. My pantry has been harboring farro as a fugitive ever since.
I love a good salad (even if most of you must think I only eat ice cream) only they frequently leave me craving a cookie by mid-afternoon. Particularly at this time of year when I am cycling 6.5 miles to get to campus. But this salad – oh this salad! Who knew something made up on a whim some random summer evening while Skyping with the family would leave me so smitten. It delightfully manages to keep my hunger at bay. Not only that, but it maintains its integrity over several days as the farro just keeps soaking up the juices from the cucumber, tomato and corn.
A win by all accounts.
Summer Farro Salad********** 1 cup farro 2 cups vegetable stock ¼ cup lemon juice ½ cup extra virgin olive oil 1 teaspoon salt 1 teaspoon sugar ½ teaspoon black pepper 3 ears worth of corn kernels (removed from cob) 2-3 shallots, diced 1 tablespoon olive oil 1 tablespoon coriander 1 pint grape tomatoes, halved 1 cucumber, chopped 6 oz feta cheese, crumbled 1 bunch arugula, chopped 3 tablespoons mint, chopped ********** In a medium pot bring farro and vegetable stock to a boil. Reduce heat to a simmer, cover and cook for about 20 minutes, until tender. Drain remaining cooking liquid. While farro is cooking, whisk together extra virgin olive oil, lemon juice, salt, sugar and pepper. Toss with warm farro. In a saucepan, heat olive oil and cook shallots until softened, ~5 minutes. Add corn kernels and coriander and cook 5 minutes more. Toss with the farro and add tomatoes, cucumber and feta cheese. Serve atop a bed of arugula and garnish with mint.