Creamy Summer Farro Salad

I recently tried this farro salad from Bklyn Larder, a cheese and provisions shop in Brooklyn, and I’ve been itching to recreate it at home for many weeks.  As I ate it, I tried to note all the flavors to make sure I got as close to the real thing as possible.  I typed up what I like to call a guess-cipe, a guessed recipe that I can test and tweak in the kitchen.  I’m happy to report that I did a pretty good job matching the flavors.  The creaminess of the mayo adds a nice fat factor, the lemon juice brightens it up, the farro’s nutty texture is super fun and the vegetables bring some crunch to the party.  There are two months of picnic weather left and this is a crowd-pleasing salad to have on your gingham blanket.

RECIPE

Makes 4 servings

1 cup dry farro

2 cups water

Pinch of salt

2 tablespoons mayonnaise

3 tablespoons fresh lemon juice

1/4 teaspoon mashed garlic

1/4 teaspoon salt

1/4 teaspoon freshly cracked pepper (or 10 turns of a pepper mill)

1 cup radishes, cut in half, halves thinly sliced

1 cup sugar snap peas (ends trimmed and discarded) sliced on a diagonal

10 chives, cut into 1/2 inch pieces

1.  Put the farro, water and a pinch of salt in a small saucepan over medium high heat.  Bring it to a boil, cover it with a lid and turn the heat down to low, cooking for 25-30 minutes (or as instructed on your farro packaging).

2.  Meanwhile, in a small bowl, mix the mayonnaise, lemon juice, garlic, salt and pepper until smooth.

3.  Once the farro is cooked, spread it out in a thin layer on a cookie sheet or large piece of tin foil; it will cool off quickly this way.

4.  In a large mixing bowl, combine 2 packed cups of the cooked farro (save any remaining farro for another use), the radishes, snap peas, chives and all the mayonnaise dressing.  Mix well to fully coat.  

5.  Serve as is, or serve chilled.  Keep leftovers in a sealed container in the fridge for up to 4 days.