Farro & Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple and Sherry Vinaigrette
Chef: Scott Samuel
Serves: 4 people
1 cup Farro
1 cup Cucumber, peeled and finely diced
½ cup Shallot, minced
½ cup Celery, finely diced
1 ea. Fuji apple, finely diced
¼ cup Flat-leaf parsley, fresh, minced
Salt and black pepper, freshly ground to taste
2 cups Blueberries
1 head Bibb leaf lettuce
½ cup Extra virgin olive oil
¼ cup Sherry vinegar
1 ea. Garlic clove, minced
2 tsp. Tarragon, minced
Salt and black pepper
freshly ground to taste
1 cup Blueberries, fresh
For the Farro:
Bring 6 cups of salted water to a boil and pour in 1 cup of farro.
Cook until it is tender to the bite, approx 20 to 25 min. Add more water as necessary.
When the farro is cooked through, drain through a colander and spread out onto a sheet tray to cool.
Chop the cucumber, shallot, celery, apple and parsley.
Once the farro is cool, combine all the salad ingredients except for the blueberries and bibb lettuce.
Add dressing to moisten and marinate for 45 minutes.
Add the blueberries and toss.
Serve a spoonful of the farro salad on a leaf of bibb lettuce.
Garnish with more fresh blueberries.
For the Dressing:
While the farro is cooking, combine the ingredients for the vinaigrette.
Adjust the seasonings with additional salt and pepper.