recipe
yields
8–10 servings as side dish
1 medium shallot, finely chopped
3 tablespoons red wine vinegar
3 tablespoons chopped, fresh parsley
2 teaspoons chopped, fresh thyme leaves
2 teaspoons Dijon mustard
5 tablespoons olive oil
Salt
Freshly ground black pepper
2½ cups water
2 cups low-sodium chicken stock
1½ cups farro
Salt
4 ears corn, husked
2 teaspoons olive oil
1 red bell pepper, seeded and diced
1 medium zucchini, diced
2 cups micro greens or baby arugula
Vinaigrette
For Salad
steps
- Make the vinaigrette: Place ingredients in mason or jam jar and shake until combined. Season to taste with salt and freshly ground black pepper.
- Make the salad: Preheat grill to medium-high heat. In large stockpot, bring water and stock to boil.
- Stir in farro and 2 teaspoons salt, reduce heat to simmer, cover, and cook until farro is tender, about 20 minutes. Drain and set aside to cool.
- While farro is cooking, brush corn with oil and season with salt. Grill, turning occasionally, until lightly charred, about 6 minutes. Allow corn to cool and cut off cob.
- Toss farro in large bowl with enough dressing to coat. Stir in corn, bell pepper, zucchini, and greens. Toss with additional dressing if needed and serve
at room temperature.
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Recipe By
Gena Knox, author of Southern My Way, Athens, Georgia