Farro Salad with Charred Shishito Peppers and Corn
This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many for this recipe! —Tracy Kaifesh, Laguna Niguel, California
Total Time
Prep: 25 min. Cook: 25 min.
Makes
8 servings
Ingredients
1 cup farro, rinsed
1/4 cup plus 2 teaspoons olive oil, divided
1/4 cup lime juice
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 ounces shishito peppers (about 20 peppers)
2 medium ears sweet corn, husks removed
1 cup chopped fresh tomatoes
1/2 cup crumbled Cotija cheese
1/2 cup sliced radishes
1/2 cup chopped green onions
Directions
Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 25-30 minutes or until tender.
Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl.
Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.
0 Response to "Farro Salad with Charred Shishito Peppers and Corn"
Post a Comment