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Рецепт Salmon and Farro Salad
by Michele Glauser

Salmon and Farro Salad

I first had this recipe at Print Works Bistro in Greensboro, and loved it. I was lucky enough for the chef to give me the recipe! In the fall we make it with sweet potatoes. Cook the sweet potatoes and slice , add instead of the vegetables.

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Подготовка: США American
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Ингредиенты

  • 5 ounces salmon – grilled or baked
  • 5 ounces prepared farro (prepare according to package)
  • 1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)
  • 1/4 cup pine nuts – toasted
  • 2 fluid ounces Garlic Oregano Dressing (see recipe)
  • 1 ounce feta cheese
  • Salt & pepper to taste
  • Grilled Summer Vegetables
  • 1 pound fresh eggplant sliced ½” thick on the bias
  • 1 pound fresh yellow squash sliced ½” thick on the bias
  • 1 pound fresh zucchini sliced ½” thick on the bias
  • 1 pound red bell pepper cut into 2” squares
  • 1 pound red onions cut into 2” squares
  • 4 ounces chopped fresh garlic
  • 1 ounce chopped fresh basil
  • 1 ounce chopped fresh oregano
  • ½ ounce fresh rosemary
  • 1 cup extra virgin olive oil
  • Garlic Oregano Dressing
  • 3/4 cup canola oil
  • 3/4 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1/4 cup red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • Salt & pepper to taste
  • 2 tablespoons chopped fresh oregano
  • 4 teaspoons chopped garlic

Инструкции

  1. Grill or bake salmon and set aside.
  2. Prepare farro according to package instructions.
  3. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes.
  4. In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl
  5. and top with salmon. Drizzle with dressing and sprinkle with feta cheese.