Summertime isn't traditionally the time when you think about making the hearty grains like barley, wheat berries and farro. I thought I'd try making it into a cold salad with bright orange bell pepper and lots of tarragon. The result was fantastic. You can easily pair it with something off the grill, or better yet take it as a side dish to a potluck and I guarantee yours will be the only farro dish at the party!
- 1 cup farro, uncooked
- 2 1/2 cups water
- 1 bell pepper, chopped
- 2 sprigs tarragon, stem removed, chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon shallot, minced
- 1 tablespoon sweet hot mustard
- 1 tablespoon mayonnaise
- 1 tablespoon tarragon vinegar
In a medium saucepan combine farro and water, plus 1 tablespoon kosher salt. Bring to a boil uncovered. Once boiling, cover with lid and drop heat to a simmer. Cook for 30-40 minutes.
While farro is cooking, add the shallots, mustard, mayonnaise, vinegar, salt (approximately 1/2 teaspoon kosher salt), and pepper (to taste), in a large serving bowl. Whisk thoroughly. Slowly drizzle in olive oil while continuously whisking. Check seasoning and adjust.
Once farro is cooked, drain excess water, and add to the vinaigrette while still hot. Refrigerate for 1/2 an hour. Add bell pepper and tarragon and recheck seasoning, adjust accordingly. Serve cold.