This tasty salad, courtesy of Foodland Ontario, keeps well for a couple of days in the refrigerator. Farro is a nutty, chewy grain that retains its texture in a salad.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves 6 to 8
1 clove garlic, minced
1 tsp (5 mL) finely grated lemon rind
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) each salt and black pepper
1/8 tsp (0.5 mL) cayenne pepper
1 cup (250 mL) farro
1 cup (250 mL) each sliced diagonally in half Ontario Green and Yellow Beans
1/2 cup (125 mL) fresh Ontario Peas
2 Ontario Green Onions, thinly sliced
2 Ontario Radishes, cut in half then sliced into half moons
1/2 cup (125 mL) mini Ontario Bocconcini, (about 10), thickly sliced
1/3 cup (75 mL) fresh Ontario Mint Leaves, coarsely chopped
Dressing: In small bowl, whisk together garlic, lemon rind, lemon juice, oil, salt, pepper and cayenne.
Salad: In large pot of salted boiling water, cook farro for 25 minutes or according to package directions until tender but slightly chewy. Add beans and peas for last 2 minutes of cooking. Drain and rinse under cold water; pat dry with paper towels. Place farro mixture into medium bowl. Add onions, radishes, bocconcini and mint. Drizzle with dressing and toss. Refrigerate leftovers.