Cucumber, Buffalo Mozzarella, And Farro Salad
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Cook farro in 1 tablespoon oil in a heavy medium saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes
2
Stir in water and 1/4 teaspoon salt and simmer, uncovered, until just tender, about 15 minutes
3
Drain
4
Spread on a plate and cool completely
5
Whisk together lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/4 cup oil
6
Stir 2 tablespoon dressing into cooled farro
7
Slice mozzarella, then arrange over cucumber slices on plates and top with mâche and basil
8
Drizzle salads with remaining dressing and sprinkle with farro
9
Cook farro in 1 tablespoon oil in a heavy medium saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes
10
Stir in water and 1/4 teaspoon salt and simmer, uncovered, until just tender, about 15 minutes
11
Drain
12
Spread on a plate and cool completely
13
Whisk together lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/4 cup oil
14
Stir 2 tablespoon dressing into cooled farro
15
Slice mozzarella, then arrange over cucumber slices on plates and top with mâche and basil
16
Drizzle salads with remaining dressing and sprinkle with farro
17
What to drink: Marimar Estate Don Miguel Vineyard '06 Marimar Estate Don Miguel Vineyard '06