1 hour ago
Thursday, June 12, 2014
This is one beautiful vegetarian main dish.
There are those roasted grapes again, making everything they touch, sweet and delicious.
I love them.
Last time I made a farro dish, a few of you said you did not like farro. Really? I love it.
It's nutty, and toothy, and very good for you. Try it again, you might like it.
I buy mine at the Italian market, and it takes about 30 minutes to cook, but I have heard that some people soak their farro overnight.
You can use any greens you like here, watercress would be nice. I had kale and arugula in the garden, so that is what I used.
I used a Moscato wine vinegar from Asti, which I save for special occasions, and it brought everything together.
We loved this salad served warm, and also a few hours later at room temperature.
I will be making this in the fall too, with other greens from the late garden.
A new favorite. Thanks Martha!
Farro w/ Roasted Grapes, Leeks & Spring Greens: (adapted from Martha Stewart)
3 cups seedless red grapes (about 1 pound), halved crosswise
kosher salt and freshly ground pepper
good olive oil
8 ounces farro (about 1 1/2 cups)
2 tablespoons coarsely chopped fresh rosemary
2 small red onions, sliced into 1/2-inch-thick rounds (I used a leek, and 1 red onion)
1 tablespoon sherry vinegar or red wine vinegar
3 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
Roast the grapes:
On a heavy baking sheet lined with foil (for easier cleanup), lay out the grapes.
Drizzle some olive oil and kosher salt and roast at 375F for 30 minutes.
Cook the farro:
In a heavy saucepan, add the farro, 1 tbsp of the rosemary and 2 1/2 cups of water and some salt. Simmer for about 30 minutes until water is absorbed and farro is al dente. If the water evaporates too soon, then add a little more.
Drain the farro and add to a large bowl.
Add the roasted grapes and any accumulated juices to the farro.
In a small skillet, cook the onion and leek in some olive oil on low heat with the remaining tablespoon of rosemary. Cook about 8 minutes and add in some sea salt. When this mixture is cooked, splash with the tablespoon of vinegar and add to the bowl w/ the farro and grapes.
If using kale, I like to steam mine first, but if using spinach, arugula or any other fresh green, just add them in with the farro once it's cooled a bit.
Season to taste w/ some sea salt if needed and toss w/ some more olive oil.