Farro And Tomato Salad With Fish-Sauce Vinaigrette
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Vinaigrette: Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves
2
Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves
3
Do Ahead Vinaigrette can be made 1 week ahead
4
Cover and chill
5
Vinaigrette can be made 1 week ahead
6
Cover and chill
7
Farro and assembly: Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes
8
Drain; transfer to a large bowl
9
Heat oil in a large skillet over medium-high
10
Cook scallions, turning occasionally, until charred all over, about 4 minutes
11
Transfer to bowl with farro
12
Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine
13
Add vinaigrette and toss again to coat; season with pepper
14
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes
15
Drain; transfer to a large bowl
16
Heat oil in a large skillet over medium-high
17
Cook scallions, turning occasionally, until charred all over, about 4 minutes
18
Transfer to bowl with farro
19
Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine
20
Add vinaigrette and toss again to coat; season with pepper