Farro Salad

When I was in Pittsburgh, my mom made the most delicious farro salad with avocado and radishes. I’ve been thinking about it since then and wanting to make it. Luckily, now we all can make it because my mom sent along the recipe yesterday! This salad is served cold and is a wonderful spring/summer addition or main dish for any meal. Guest recipe post from my mom, Anne. Thank you, Anne!

This dish is adapted from a recipe that is served at one of my favorite restaurants in Pittsburgh.  I could not figure out why I needed to add additional vinegar to the dressing until my dear friend Kevin explained that the original recipe calls for buttermilk, which is sour to begin with.  Once I adjusted the vinegar to compensate for lack of buttermilk, it turned out perfectly.  Thank you Kevin!

The Recipe: Farro Salad    

Ingredients for 4 servings

1 cup farro – cook as directed and cool to room temperature or refrigerate

3-4 radishes thinly sliced

3-4 green onions including the green part – chopped

1 avocado – chopped

Lettuce or other salad type greens

 

Combine the above ingredients.

Dressing

½ C olive oil

¼ C coconut milk, mixed with 1 tbsp. rice or white wine vinegar

3 Tbsp. rice or white wine vinegar

2-3 Tbsp. finely ground toasted cumin seed

Salt/pepper to taste

 

Combine all of the ingredients for the dressing and blend together in the blender or food processor.

Mix gently into the farro.

Adjust flavor by adding additional vinegar, or salt and pepper.

Serve on a bed of lettuce or greens of your choice.