Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Farro Salad Agrodolce

Good final 2

If you’re like me, you’re always looking to shake up your lunch repertoire with something new, hearty, and healthy.  I love my staples, but there’s a limit to how many times I can eat one of my standard homemade goodies or enjoy the tortilla soup and tuna sandwiches at my favorite local eateries (Farley’s East in Oakland – best tuna sandwich EVER).  So far, this Farro Salad Agrodolce is doing the trick.

The recipe comes from Chef Melissa Kelly of Maine’s Primo restaurant, a once a semester destination when Tim and I lived in Boston.  We started with a special visit to Primo’s backyard farm and hilariously snorty piggies, then settled down for their classic farm-to-table cuisine.  We inevitably rolled ourselves home, stuffed to the brim with whatever special concoctions were on their menu that day.  I later discovered this recipe in Chef Kelly’s silly little book about the Mediterranean diet, and now the Chef’s lunch staple is one of mine.  This nutty farro salad can be eaten on it’s own for any meal or paired as a side with these Baked Falafel, Crostini with Pesto White Bean Spread, Artichokes, and Arugula, or Potato Pear Soup. Enjoy!  –jaime

Ingredients

1/2 pound dry farro or TJs 10-minute farro

1/2 cup golden raisins

1/4 cup sherry or red wine vinegar

1/2 cup pine nuts

5 scallions, chopped

1 tablespoon chopped fresh thyme

1/4 cup olive oil

Salt & pepper to taste

Directions

1.  Cook farro according to its directions.  TJs 10-minute farro is definitely the easiest.  Drain, getting rid of as much water as possible.

2.  While farro is cooking, place raisins and vinegar in a measuring cup or small bowl.  Let sit until the end of the recipe.  This will “plump” up the raisins.

3.  Place pine nuts in a small saucepan on medium heat and toast them until just starting to brown, around 3 minutes.  Remove from heat.

4.  Drain raisins of the vinegar and place the raisins in a large bowl.  Add all other ingredients and toss until thoroughly combined.  Taste and adjust for seasoning.  Voila!

Good raisins

Raisins are soaked in wine vinegar for that sweet and sour “agrodolce” taste.

Good pine nuts

The pine nuts are toasted to perfectly complement the nuttiness of the farro.

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2 comments on “Mezze: Farro Salad Agrodolce

  1. Pingback: Mezze: Raw Zucchini Salad with Pine Nuts, Mint, and Golden Raisins | Mezze & Dolce

  2. Pingback: Inspiring Ingredient: Pine Nuts | Mezze & Dolce

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Information

This entry was posted on May 23, 2013 by in Grains, Mezze, Salads, Side Dishes and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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