When we lived in places with a bit of land, I always had fruits, vegetables, and herbs growing. I have grown (or at least attempted to grow!) a variety of edibles. Tomatoes, peppers, zucchini, and pumpkins were always present in the garden. Basil, parsley, cilantro, rosemary, and sage were always in pots on the deck and sometimes also in the garden. Apple, peach, and cherry trees were in the yard whenever there was room for trees. Blueberry and hazelnut bushes graced the edge of the lawn, next to the woods, in one of our Conneticut homes. There was corn in the garden at another Connecticut home. Just to point out a few!
It is obvious that I like growing things and being able to eat what I have grown. This dish contains four fruits and herbs that I have grown in the past. And a few I hope to try in the future. When combined, as in this salad, they make a great presentation and a delicious & light Summer meal!
Farro Salad with Cherries & Corn
Farro Salad With Cherries & Corn (adapted from myrecipes.com) Total Time Required: 2 hours + 45 minutes, Prep Time: 45 minutes, Yield: makes 4 (1-1/2) cup servings
Ingredients:
- 4 ounces (about 4 medium) shallots, thinly sliced (1-1/4 cups)
- 2/3 cup sherry vinegar
- 2 teaspoons granulated sugar
- 1-3/4 teaspoons kosher salt, divided
- 1 cup uncooked farro
- 1-1/4 cups halved pitted dark sweet cherries
- 1 ear of corn (about 3/4 cup fresh corn kernels)
- 1/4 cup sliced almonds
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon black pepper
Instructions:
Bring a small saucepan filled with water to a boil over high heat. Add the shallots, cover the pot, then remove it from the heat. Let the shallots stand until they are softened, about 10 minutes. Drain the shallots well.
Boil the shallots.
Pour the vinegar and 2/3 cup of water into a quart-size lidded glass jar. Add the sugar and 1 teaspoon of the salt. Seal the jar and shake vigorously until the sugar and salt are dissolved, about 20 seconds.
Combine the sherry vinegar, water, sugar & salt in a mason jar.
Add the shallots to the jar. Seal and refrigerate until chilled, about 2 hours.
Add the shallots to the pickling mixture.
Preheat the grill to medium heat. Shuck the corn and remove the silk. Brush the ear with olive oil and grill it for 7-10 minutes, turning it every few minutes until it is cooked and slightly browned on all sides. With a sharp knife, remove the kernels from the cobb and set the corn aside.
Grill the corn.
Bring a medium saucepan filled with 2-1/2 cups of water to a boil over high heat. Add the farro, then reduce the heat to medium, and simmer, uncovered, until the farro is tender, about 15 minutes. Drain it well.
Cook the farro.
Spread the farro on a rimmed baking sheet and let it cool completely, about 15 minutes.
Spread the farro on a baking sheet to cool and dry.
Spread the almond slices in an even layer in a dry skillet over medium heat. Cook, shaking the skillet from time to time and stirring until the nuts are golden brown and aromatic, about 3-5 minutes. As soon as they are browned and done, transfer them to a plate and allow them to cool.
Toast the almonds.
Stir together the cooled farro, cherries, corn, almonds, basil, cilantro, oil, pepper, 1/4 cup of the pickled shallots, 1 tablespoon of the pickling liquid, and the remaining 3/4 teaspoon salt in a large bowl. Serve.
Combine the salad ingredients and serve.
Store the salad, covered, in the refrigerator for up to 2 days. Store the pickled shallots in a sealed glass jar for up to 4 days.
There’s lots of seasonal goodness is this salad! ~Linda
Farro Salad With Cherries & Corn (adapted from myrecipes.com) Total Time Required: 2 hours + 45 minutes, Prep Time: 45 minutes, Yield: makes 4 (1-1/2) cup servings
Ingredients:
- 4 ounces (about 4 medium) shallots, thinly sliced (1-1/4 cups)
- 2/3 cup sherry vinegar
- 2 teaspoons granulated sugar
- 1-3/4 teaspoons kosher salt, divided
- 1 cup uncooked farro
- 1-1/4 cups halved pitted dark sweet cherries
- 1 ear of corn (about 3/4 cup fresh corn kernels)
- 1/4 cup sliced almonds
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon black pepper
Instructions:
Bring a small saucepan filled with water to a boil over high heat. Add the shallots, cover the pot, then remove it from the heat. Let the shallots stand until they are softened, about 10 minutes. Drain the shallots well. Pour the vinegar and 2/3 cup of water into a quart-size lidded glass jar. Add the sugar and 1 teaspoon of the salt. Seal the jar and shake vigorously until the sugar and salt are dissolved, about 20 seconds. Add the shallots to the jar. Seal and refrigerate until chilled, about 2 hours.
Preheat the grill to medium heat. Shuck the corn and remove the silk. Brush the ear with olive oil and grill it for 7-10 minutes, turning it every few minutes until it is cooked and slightly browned on all sides. With a sharp knife, remove the kernels from the cobb and set the corn aside.
Bring a medium saucepan filled with 2-1/2 cups of water to a boil over high heat. Add the farro, then reduce the heat to medium, and simmer, uncovered, until the farro is tender, about 15 minutes. Drain it well. Spread the farro on a rimmed baking sheet and let it cool completely, about 15 minutes.
Spread the almond slices in an even layer in a dry skillet over medium heat. Cook, shaking the skillet from time to time and stirring until the nuts are golden brown and aromatic, about 3-5 minutes. As soon as they are browned and done, transfer them to a plate and allow them to cool.
Stir together the cooled farro, cherries, corn, almonds, basil, cilantro, oil, pepper, 1/4 cup of the pickled shallots, 1 tablespoon of the pickling liquid, and the remaining 3/4 teaspoon salt in a large bowl. Serve. Store the salad, covered, in the refrigerator for up to 2 days. Store the pickled shallots in a sealed glass jar for up to 4 days.