Farro, Tomato & Mushroom Salad with Toasted Pistachios & Red Wine Vinaigrette
Soups and Salads
The Farro Salad may be served warm or cold. Create a vegetarian version by substituting beef stock for roasted vegetable stock
For the Salad
Bring 6 cups of beef stock to a simmer, add the farro and stir gently.
Simmer until the farro is tender, approximately 20 – 30 minutes.
Strain the farro and fluff with a fork.
Lay the cherry tomatoes cut side up on a sheet tray. Season with salt and pepper and roast in a 375-degree oven for 15 minutes.
Toss the destemmed mushroom caps with a little olive oil, Kosher salt and pepper.
Roast cut side up on a sheet tray in a 375-degree oven for 15 minutes.
When roasted, cut into ¼” pieces. Add the farro, roasted and sundried tomatoes, roasted mushrooms, pistachios, parsley and thyme to a large bowl. Mix well.
Add the vinaigrette and ½ of the extra virgin olive oil.
Check seasoning and consistency; adjust with Kosher salt, fresh ground black pepper and remaining extra virgin olive oil.
For the Red Wine Vinaigrette
In a Vitamix blender, combine the garlic, red wine vinegar, fresh thyme, Pinot Noir reduction and Dijon. Purée until completely emulsified.
With the blender on a low speed, slowly add the olive oil to the mixture. Check seasoning with Kosher salt and fresh ground black pepper.