Last weekend, Eric informed me that we might have a dilemma this weekend. Cinco de Mayo & the Kentucky Derby fall on the same day this year. But it is not going to be a problem. After our Cinco de Mayo lunch tomorrow, we’ll be watching the 144th running of the Kentucky Derby in the afternoon. Dinner will be a traditional Derby menu featuring bourbon & barbecue. To round out dinner, we’ll be enjoying a grain salad from David Danielson, the Executive Chef at Churchill Downs in Louisville, Kentucky, the Thoroughbred racetrack that annually holds the Run for the Roses, the first horse race in the Triple Crown series.
Chef Danielson’s progressive culinary style of combining farm-fresh ingredients and food trends inspired by global cuisines with authentic southern flavors fits in with our personal cooking tendencies. In this recipe, fresh shallots, basil, tomatoes, and cucumber are added to farro, an ancient wheat grain dating back to Roman times. When cooked, farro has a nutty flavor and a chewy consistency. While this recipe was my first one using farro, it will not be the last. This nutritious grain is an excellent source of protein, fiber, vitamins, and minerals, and is a much healthier alternative to white rice and other refined grains.
Farro Salad with Tomatoes, Feta & Cucumbers
Farro Salad with Tomato, Feta & Cucumber (adapted from a recipe by Churchill Downs Executive Chef David Danielson via kentuckyderby.com) Serves 8 -10
Ingredients:
- 4 tablespoons olive oil, divided
- 2 large shallots finely chopped
- 2 cups farro
- 4 cups vegetable stock
- 1/4 cup red wine vinegar
- 1/2 large cucumber, seeded, peeled & diced
- 1/4 cup finely chopped basil
- Kosher salt and freshly ground black pepper
- 1 pint (about 10 ounces) grape tomatoes, halved
- 1/3 cup feta cheese crumbled
Preparation:
Heat 2 tablespoons of olive oil in a heavy saucepan over medium heat. Add the shallots and sauté them until they are translucent, about 5 minutes.
Saute the shallots.
Add the farro and cook, stirring to coat the grains, for 1 to 2 minutes.
Add the farro to the pot.
Pour the stock into the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook the mixture until the farro is soft but still chewy in the center, about 12 minutes. Strain out all but a tablespoon or two of stock, if it is not all absorbed during cooking.
Add the broth to the farro & shallots.
Cool the farro to room temperature. Add the red wine vinegar and remaining 2 tablespoons of olive oil. Stir to combine.
After cooling, add the oil & vinegar to the cooked farro.
Prep all the veggies.
Fold in the cucumbers and basil. Season the salad with salt and pepper. Serve it chilled or at room temperature, adding the tomatoes in then sprinkling the feta over the top of the salad just before serving.
Add the veggies, feta, tomatoes, & basil to the salad.
There’s a new grain at our table!
Our first experience with farro is a delicious success! ~Linda
Farro Salad with Tomato, Feta & Cucumber (adapted from a recipe by Churchill Downs Executive Chef David Danielson via kentuckyderby.com) Serves 8 -10
Ingredients:
- 4 tablespoons olive oil, divided
- 2 large shallots finely chopped
- 2 cups farro
- 4 cups vegetable stock
- 1/4 cup red wine vinegar
- 1/2 large cucumber, seeded, peeled & diced
- 1/4 cup finely chopped basil
- Kosher salt and freshly ground black pepper
- 1 pint (about 10 ounces) grape tomatoes, halved
- 1/3 cup feta cheese crumbled
Preparation:
Heat 2 tablespoons of olive oil in a heavy saucepan over medium heat. Add the shallots and sauté them until they are translucent, about 5 minutes. Add the farro and cook, stirring to coat the grains, for 1 to 2 minutes.
Pour the stock into the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook the mixture until the farro is soft but still chewy in the center, about 12 minutes. Strain out all but a tablespoon or two of stock, if it is not all absorbed during cooking.
Cool the farro to room temperature. Add the red wine vinegar and remaining 2 tablespoons of olive oil. Stir to combine. Fold in the cucumbers and basil. Season the salad with salt and pepper. Serve it chilled or at room temperature, adding the tomatoes in then sprinkling the feta over the top of the salad just before serving.