Save this recipe: Zimzala's Farro Salad
Ingredients: Farro, cooked (1 cup raw)
½ cup extra-virgin olive oil
red wine vinegar, to taste
salt and pepper, to taste
½ cup diced red onion
½ cup diced fennel
½ cup diced carrot
1 cup cucumber, peeled, seeded and diced
3 tomatoes (optional)
1 handful arugula leaves (optional)
2 cloves garlic, minced (optional)
1 fresh red chile, minced (optional)
2 tbsp capers, rinsed and drained
¼ cup chopped parsley
¼ cup chopped mint
¼ cup oil-cured olives (optional) Directions: Add the oil, vinegar, salt and pepper to the cooled farro and toss to coat evenly. Fold in the onion, celery, fennel, carrot, cucumber, tomatoes, arugula, garlic and chile. Add the capers, parsley and mint. Taste. Adjust with oil, vinegar, salt and pepper. Garnish with olives. Serve at room temperature.
http://blogs.ocweekly.com/stickaforkinit/cooking/recipe-of-the-week-zimzalas-fa/
½ cup extra-virgin olive oil
red wine vinegar, to taste
salt and pepper, to taste
½ cup diced red onion
½ cup diced fennel
½ cup diced carrot
1 cup cucumber, peeled, seeded and diced
3 tomatoes (optional)
1 handful arugula leaves (optional)
2 cloves garlic, minced (optional)
1 fresh red chile, minced (optional)
2 tbsp capers, rinsed and drained
¼ cup chopped parsley
¼ cup chopped mint
¼ cup oil-cured olives (optional) Directions: Add the oil, vinegar, salt and pepper to the cooled farro and toss to coat evenly. Fold in the onion, celery, fennel, carrot, cucumber, tomatoes, arugula, garlic and chile. Add the capers, parsley and mint. Taste. Adjust with oil, vinegar, salt and pepper. Garnish with olives. Serve at room temperature.
http://blogs.ocweekly.com/stickaforkinit/cooking/recipe-of-the-week-zimzalas-fa/