Tuesday, June 28, 2011


i spent a week in colorado earlier this month where i managed to consume more than my fair share of delectable food, but one item stands out: the farro salad at montagna at the little nell (a side dish of all things!)

this salad was so good, i started sifting through the little grains of wheat mid-meal to determine all the components of the recipe... then i took notes on my i phone so i wouldn't forget any of the key fixings.  luckily, a quick google search revealed the recipe was documented.  ryan hardy of the little nell shares the recipe on the culture website.

as the chef notes, changing seasons = adaptations to the recipe.  when i tasted this salad, it contained a hearty amount of golden raisins (and i highly recommend you add these... they imparted a great chewy, sweet taste contrasting the other ingredients.  i would also recommend rehydrating the raisins by boiling them in water briefly before making the addition... as i suspect the chef at the little nell did the same thing.)

i'm making this salad for my 4th of july soiree, so i will provide any other amendments to the recipe post-holiday.  enjoy!

Farro Salad:
1 cup farro
1 1/2 cups organic apple juice
1 1/2 cups water, more as necessary
40 cherry or grape tomatoes, halved
1 cucumber, peeled, seeded, and sliced into half-moons
1 cup arugula, stemmed
1 bunch mint, leaves only
1 bunch Italian parsley, leaves only
1/2 cup shelled pistachios, toasted
1/4 cup good quality extra-virgin olive oil
1 lemon, halved
Salt and freshly ground black pepper, to taste
1/2 cup Pecorino shavings
THE FARRO: Combine the farro, apple juice, and water in a three- to four-quart saucepan, and bring to a simmer. Cook the farro, adding water as necessary, until the grain is tender and there is very little liquid left, about 45 minutes. Strain off the remaining liquid and cool the farro by spreading it on a baking sheet.
THE SALAD: In a large mixing bowl, combine the tomatoes, cucumber, arugula, mint, parsley, pistachios, and olive oil. Stir in the cooled farro. Squeeze the lemon over the top of the salad and season with salt and pepper. Transfer to a serving platter, and top with Pecorino shavings.

recipe and photo courtesy of ryan hardy via culture.

1 comment: