No Leafy Greens Salad

When the quinoa explosion hit the United States about a decade ago, it seemed to overshadow a number of other, just as tasty and nutritious grains. Don’t get me wrong, I love both the flavor and texture of cooked quinoa, but personally, I hold farro in higher regard. The pleasantly chewy texture is what really gets me excited about farro and I love pairing it with a variety of vegetables. While I was in culinary school, this salad was my go-to meal. I was usually able to cook a little extra farro at school and sneak it home, and since I was often at the local farmer’s market, my refrigerator at home was usually packed with fresh, seasonal produce. The egg on top really turns this light grain salad into a complete meal that’s completely satisfying. - Jenny

INSTRUCTIONS

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Place all the vinaigrette ingredients, except the olive oil, into a small mixing bowl and whisk together. While whisking, pour in the oil in a slow and steady stream. Continue to whisk until the mixture has emulsified. Taste, adjust the seasoning if needed, and set aside until ready to use.

Pour the farro and stock into a medium pot and bring to a boil. Once the stock has come to a boil, reduce heat to medium and simmer for 30 to 40 minutes or until most of the liquid has been absorbed and the grains have softened and split. Drain any remaining liquid and allow the farro to cool, about 1 hour.

Fill a small pot with water and bring to a boil. Once water has boiled, generously season with salt and drop in the zucchini and French green beans. Blanch vegetables for 2 to 3 minutes and then transfer them to an ice bath to ensure the vegetables retain some texture. Once cooled, drain the vegetables and place into a large mixing bowl with the cooked farro and sliced radishes. Drizzle half of the vinaigrette over the mixture and toss together (you can reserve the remaining vinaigrette for another use). Top the salad with microgreens, crushed pistachios, and grated lemon zest, and serve.

TIP: To cool farro quickly, spread onto a sheet pan, in a thin layer, and place in the refrigerator for about 15 minutes.

Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photographs copyright © 2015 by Teri Lyn Fisher

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