Wheat Berry And Farro Salad
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
38
Sourness
43
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
1 cup
Wheat Berries3 tbsps
Red Wine Vinegar1 tbsp
Dijon Mustard2 tsps
Pomegranate Molasses110 g
Aged Goat CheeseDirections:
1
Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper
2
Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed
3
Drain any water that is left
4
Transfer the wheat berries to a large bowl
5
Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper
6
Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed
7
Drain any water that is left
8
Transfer to the bowl with the wheat berries
9
(The grains can be made up to a day in advance and refrigerated
10
) While the grains cook, make the mustard vinaigrette
11
Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl
12
Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified
13
Taste and season as necessary
14
Heat a large skillet over high heat
15
Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes
16
Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes
17
Remove from heat, cool and halve
18
Add the tomatoes, scallions and basil to the grains
19
Pour the vinaigrette around the sides of the bowl; toss and fold the salad together
20
Transfer to a platter and grate the goat cheese over top