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2 people
PCC Deli’s Methow Valley Salad has won the hearts of many. Hearty, fresh greens mixed with herbs and Bluebird’s signature Farro.
Ingredients
- 1/2 cup Bluebird Emmer Farro
- 1 cup water
- 1 1/2 teaspoon salt
- 3 Tablespoons lemon juice
- 1 teaspoon garlic minced
- 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 tomatoes diced into 1/2 inch half moons
- 1/4 cup carrots shredded
- 1/3 pound chard and kale mixed (equal parts green kale, red kale and red chard, stems removed, cut into 1 inch pieces)
Methods
- 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 50 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.
