Butter Lettuce Salad with Pearled Farro and Avocado Dressing


Farro, a wheat that that has been used in Italian cuisine for centuries and becoming more popular in the US, is my new favorite protein. It has a chewy texture and nutty taste. It can turn any salad into a main entree. Farro is sold whole, semi-pearled or pearled, and whole, of course, is the most nutritious - but it also takes twice as long to cook. This recipe calls for pearled, but if you have the time, definitely go with the whole.  And if you can't find farrow, spelt berries or wheat berries would be good substitutes.

Serves 2 (as a main entree)

Farro Ingredients:
  • 1 cup uncooked farro, rinsed
  • 1/2 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • Pinch of red pepper flakes
Dressing Ingredients:
  • 1 ripe avocado
  • 2 Tbsp water (more, if a thinner consistency is desired)
  • 1 Tbsp extra virgin olive oil
  • Juice of 1/2 lime
  • 1/4 tsp hot sauce
  • 1 clove garlic, peeled
  • 1/4 tsp salt
  • Pepper to taste
Salad Ingredients:
  • 1 head butter lettuce, torn (or cut in 1/2)
  • 1 small red onion, thinly sliced
  • 1 mini cucumber, thinly sliced
  • 2 radishes, shredded
  • 1/4 cup mini sweet peppers (or regular), thinly sliced
  • 2 Tbsp pine nuts, toasted, optional
  • 2 Tbsp golden raisins, optional


Directions:
  1. Farro: Cook farrow according to the package's instructions (or bring 5 cups of water to a boil; add farro; reduce heat and simmer about 20 minutes, or until tender (but still chewy ;o) Drain; add olive oil, garlic, salt and red pepper flakes. Set aside.
  2. Dressing: Pulse all ingredients in a food processor or blender until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
  3. Place pine nuts in dry skillet on medium heat and cook, stirring frequently, until nuts start to brown, about 4-5 minutes.
  4. Salad: Clean vegetables and thinly slice onion, cucumber, and sweet pepper; shred radishes.
  5. Divide the lettuce between 2 salad plates or bowls. Divide onion, cucumber, radishes and sweet peppers between the 2 plates. Drizzle with avocado dressing. Top with a large scoop of farro. Top with pine nuts and/or golden raisins, if desired.
  6. Enjoy ??

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