The Farro Salad may be served warm or cold. Create a vegetarian version by substituting beef stock for roasted vegetable stock
Ingredients
FOR THE SALAD
- 2 cups Farro
- 6 cups low sodium beef stock
- 1 pint cherry tomatoes, halved
- 1 pound Cremini mushrooms, stems removed
- 1 cup sundried tomatoes in oil, 1/8” cut
- ½ cup pistachios, shelled, roasted
- 1 Tbsp Italian parsley, fine chopped
- 1 tablespoon thyme, fresh, fine chopped
- ¾ cup Red Wine Vinaigrette
- ¼ cup extra virgin olive oil
- Olive oil as needed
- Kosher salt and freshly ground black pepper to taste
FOR THE RED WINE VINAIGRETTE
- 3 each garlic clove, smashed
- 1/3 cup Sparrow Lane Red Wine Vinegar
- 2 tsp fresh thyme, picked from the stem
- 1 tsp Dijon mustard
- ¼ cup Pinot Noir reduction (1 cup Pinot Noir reduced to ¼ cup, chilled)
- 1¾ cup olive oil
- Kosher salt and freshly ground black pepper to taste
Directions
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.