The new chef at Joe’s restaurant came out with a dish that includes a farro salad. It’s underneath swordfish, asparagus or swiss chard, and finished with a lemon butter sauce. I loved the dish the minute I tasted it, but realized quickly that what I really liked was the farro salad.
One of their regulars asked for the recipe, so I was lucky enough to be able to swipe it from Joe before he gave it to them.
Chef Sammy didn’t write out the ingredients or directions completely so there was some guessing, but I ended up making my own version of it last night with what I had and it turned out delicious!
Serves 3-4 as a side
I crossed out the ingredients I didn’t use because I didn’t have them, but this is the original recipe from the chef. Also, I was told that the secret ingredient was key lime juice, so I went out and bought it. I was surprised to not see it on his recipe, maybe because it is secret! Anyway, I used that and also noted some other changes I made. Feel free to use the original recipe and ignore anything that is crossed out, or just go for the simpler version that I made. Either way, it’s delicious!
- 1/2 lb. farro
- 4 cups water
cucumber, 1-2 p.
- red onion, medium
spring onion, 2
- flat parsley, 4 oz.
- lemon (I used the juice of half a lemon + 2 T. key lime juice)
- olive oil,
1/2 cup(I just eyeballed it, a 1/2 cup seemed like a lot)
- cumin, 2 t., I added a bit more
coriander, 2 t.
- salt & pepper
Boil the water with salt. Add Farro for 12-16 minutes until tender (al dente). Drain and cool on flat sheet pan.
Clean and peel cucumber (seeds out). Dice cucumber, red onion, spring onion with bulbs & tops, and chop parsley. In a large bowl, add cooked farro and all of the vegetables. Add lemon juice, olive oil, spices, and mix well. Add salt & pepper to taste.
I served it similar to how the chef prepares his swordfish dish, only I had some different ingredients on hand. I pan seared sea scallops, sauteed kale, and made a healthy lemon butter sauce using this recipe but substituting earth balance for butter and skim milk for cream.
Joe and I ended up finishing ALL of the farro salad last night, which is probably enough for 3, maybe 4 people. I definitely enjoyed the addition of key lime juice.
I think chef really does add it and that he just left it out for secretive (?) purposes!
Happy Friday! I am bartending (not training anymore) for the first time tonight. I am excited but nervous! Wish me luck!