Hi Everyone!
Today, we would like to share with you a recipe come from the restaurant, Birdhouse, located in Minneapolis. We think it is a great salad for the summer and we hope you all enjoy it!
Farro Salad with Peas, Leeks and Pistachios
Recipe adapted from Ben Mauk, Birdhouse, Minneapolis
Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 cup farro
2 cups water
2 teaspoons salt, plus more to taste
½ cup toasted pistachios
1 leek, white and light green part only, thinly sliced
2 medium shallots, finely chopped
¼ cup plain Greek-style yogurt
Zest and juice of 1 lemon
Freshly ground black pepper
1 pound fresh or frozen peas, blanched
3 scallions, thinly sliced
2 tablespoons coarsely chopped tarragon leaves
Directions:
1. In a medium saucepan set over medium heat, add 1 tablespoon of the olive oil. Add the farro and stir to coat. Continue stirring until the farro is lightly toasted, about 2 minutes. Add the water and 2 teaspoons salt and bring to a boil. Reduce the heat to low and simmer until the farro is tender, 20 to 30 minutes. Drain through a fine-mesh sieve and spread the farro out on a baking sheet to cool.
2. Preheat the oven to 350°. Place the pistachios on a baking sheet and place in the oven. Bake until fragrant and toasted, 7 to 10 minutes. Set aside to cool.
3. In a medium skillet set over medium heat, add 1 tablespoon of the olive oil. Add the leek and shallots and cook until the leek is tender, about 5 minutes.
4. In a large bowl, whisk together the remaining 2 tablespoons of the olive oil with the greek yogurt and lemon zest and juice. Season with pepper. Add the farro, leek-shallot mixture, peas, scallions, pistachios and tarragon and mix to combine. Season with salt and pepper and serveWe hope it is something you can add to your favorites!Get Fit For It,D & K
