|I just made this salad today. I didn't have golden raisins, but dark raisins work, too.|
Farro is in the wheat family and it is believed farro may be the "mother" of all wheat. It contains lots of goodies (high fiber, protein and iron) and has a delicious nutty flavor and chewy consistency. It is excellent in salads, soups, and mixed with vegetable stir-fries or other side dishes.
Here's a recipe my good friend Debby V. gave me, which I love--perfect balance of salty and sweet.
1 1/4 cups Farro
1 cup chopped walnuts, lightly toasted
2 1/2 cups pitted green olives, preferably Castelvetrano; chopped
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 Tbsp. golden raisins (I used 4 Tbsp.)
1/2 tsp. crushed red pepper (I used 1/4 tsp. white pepper and 1/2 tsp. ground West Indian Pink Peppercorn--any pepper combo would work well.)
1/4 cup Extra Virgin Olive Oil
3 Tbsp. fresh lemon juice
1 Tbsp. honey
Sea salt to taste (But use cautiously as both the olives and cheese are already salty.)
Shaved Pecorino cheese for serving (I used Parmesan.)
|I bought these Castelvetrono Olives online, but you could |
probably get them at Trader Joes or other similar stores.
Note, the word, WHOLE. Make sure you buy them pitted!
To find recipe for Poached Salmon, go to:
In the above recipe I used wild Coho Salmon versus a high-quality farm-raised Scottish salmon pictured below.
|Poached Salmon with a creamy lemon sauce on a bed of spinach |
and cherry tomatoes were the perfect complement to the Farro Salad.
I dressed the greens with a citrus vinaigrette.
LEMON CREAM SAUCE
THAT WILL CONCLUDE THIS EPISODE OF
COOK WITH CINDY!
Until next time...
Keep on Cooking!