Bluebird Grain Farms

Skip to content ↓ Navigation

pccdelimethowvalleysalad_250Copyright PCC Natural Markets

PCC Deli’s Methow Valley Salad has won the hearts of many. Hearty, fresh greens mixed with herbs and Bluebird’s signature Farro.

1/2 cup Bluebird Grain Farms Emmer Farro
1 cup water
1 1/2 teaspoon salt
3 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon dried dill weed
1 teaspoon dried basil
1 teaspoon black pepper
1/4 cup olive oil
1/4 cup basil oil
1/4 pound roma tomoatoes, diced into 1/2-inch, half-moon chunks
1/4 cup shredded carrots
1/3 pound chard and kale mix (equal parts green kale, red kale, and red chard, stems removed, cut into 1-inch pieces)

Soak farro in water overnight. Bring water, pre-soaked farro, and 1/2 teaspoon salt to a boil. Reduce heat to low and simmer covered for 45 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse. When cooled, place in a large bowl and refrigerate. Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended. Toss dressing with grain, tomatoes, cucumber and carrots. To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.