Iâ€™m creature of habit, that is not to say Iâ€™m boring, Iâ€™m adventurous enough (i think), I just tend to repetitively drift into familiar and comfortable routines â€“ which is why I go to New York at a certain time of the year, every year.
I got my ticket a few weeks ago, and along with my list of new and daring exploits, Iâ€™ll be crisscrossing the city revisiting old haunts.
Predictably, Iâ€™ll spend an afternoon on the High Line, Iâ€™ll get a haircut at Miss Jessieâ€™s and Iâ€™ll probably eat macarons at the park and visit a museum. And how can my sweet tooth resist Momofuku’s Milk Bar?
Farro is the earthy nutrient-rich grain that adds a rich and nutty texture to salads, risottos and soups and can replace rice or pasta in just about any recipe. I love farro for breakfast too â€“ cooked overnight in coconut milk with a dash of nutmeg, sweetened with maple syrup or honey and topped with nuts and fruits.
Then thereâ€™s this farro saladâ€¦ another favourite; with hearty lentils and sweet peppers, onions, roasted corn, carrots and sundried tomatoes dressed in a luscious and bold parsley vinaigrette â€“ a simple warm salad, toothsome and colourful. A thing of beauty…
A few notes on this salad â€“ personally, I love onions, but not everyone is crazy about raw onions in their salad, sautÃ©ing the onions before adding them to the salad, would not only tame the onions, itâ€™ll give the salad a rich sweet boost.
So while the farro and lentils are cooking, heat a tablespoon of olive oil in skillet over medium heat and cook the onions for a few minutes (stirring occasionally) until nicely caramelized, set aside to use later on when assembling your salad
If the vinaigrette seems familiar, itâ€™s because youâ€™ve seen it here before, and Iâ€™ve made it several times subsequently â€“ sometimes with cilantro.
Farro and Lentil Salad with Parsley Vinaigrette
- 1 cup cooked farro
- 1 cup cooked lentils (I used Puy / French green lentils)
- 1 bell pepper (or 1/2 red and 1/2 green), chopped
- 1 onion, chopped (or 2 onions, caramelized)
- 1 large carrot, chopped
- 1/2 cup roasted corn (I used Trader Joeâ€™s Fire-Roasted Corn), cooked
- Salt and freshly ground black pepper
- 2 tablespoon chopped sundried tomatoes
- Toasted pecans for topping and sprigs of parsley for garnish
Dressing (From Bon Appetit)
- 1 cup (packed) flat-leaf parsley (leaves and stems)
- 1/4 cup olive oil
- 11/2 tablespoons fresh lemon juice
- 1/4 tablespoon Champagne vinegar (or white rice vinegar)
- 1 garlic clove, crushed
- Salt and pepper
- Combine farro, lentils, bell pepper, onions, carrots, corn and sundried tomatoes in a medium salad bowl and toss to mix
- Make dressing by pulsing parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended
- Season to taste with salt and pepper
- Add enough of the dressing to coat the salad and mix gently (Reserve the rest for serving)
- Taste and check seasoning, and add more salt and freshly ground pepper if necessary
- Serve, drizzled with more dressing (if required), topped with a handful of toasted pecans and garnished with parley sprigs.