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Farro Salad

July 28, 2008

This weekend Greg’s sister’s family was in town and we had a cook out Saturday night. We made this salad, grilled salmon and steak, sauteed asparagus and a Plum Berry Crisp. It was a good thing because we had plenty of fuel for the breakdancing and disco session that took place after dinner. This salad recipe was taken from 101 Cookbooks. You could also top this salad with some cooked, seasoned shrimp for a complete meal.

2 cups farro* or wheat berries, cooked

1 cup yellow split peas**, cooked

3/4 cup green peas, fresh if possible boiled for 30 seconds and drained

1 recipe Citrus Parmesan Vinaigrette***

1 bag mixed salad greens

1/2 cup goat cheese, crumbled

In a large bowl toss the farro or wheat berries, yellow split peas, and peas with the Citrus Parmesan Dressing (best if done the night before). Toss until well coated and refridgerate. When ready to serve, gently toss salad greens and goat cheese with mixture. Top with more goat cheese and Parmesan, if desired.

*To cook farro: Combine farro, salt, and water in a large, heavy saucepan over medium heat (I cover the farro with water by a couple inches and salt generously). Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside until ready to use.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

***Citrus Parmesan Vinaigrette: whisk together the zest and juice of 1 orange, 1 chopped shallot, 1/3 cup Parmesan cheese, 1 tablespoon white wine vinegar, and 1/2 cup good quality olive oil. Salt to taste.

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