Remember all those wonderful grilling recipes that I shared with you in May and June? Did you think I forgot something? What about side dishes?
This salad is an adaptation of a deli salad that I picked up a few weeks ago at our local grocery store. I loved the creamy dressing and I believe that it was the first time that I have ever had farro. This grain is versatile and hearty and goes great in any combination of salads.
Farro Salad with Artichoke Hearts
1 1/4 cups semi-pearled farro
2 1/2 cups water
1 pint cherry tomatoes, halved
1 jar (14 oz) artichoke hearts
1/2 cup finely chopped red onion
1/2 cup chopped fresh flat-leaf parsley
1/2 cups pine nuts, toasted
Salt and pepper, to taste
3 garlic gloves, unpeeled
1 tablespoon olive oil
3 tablespoons white vinegar
2 tablespoons water
2 teaspoons Dijon mustard
1 cup mayonnaise
1/3 cup canola oil
Dressing: Preheat oven to 375. Set garlic cloves on a sheet of foil, drizzle with oil and wrap up. Roast for 30 minutes until soft. Let cool.
Squeeze the garlic from its skin into a large bowl. Mix the vinegar, water, Dijon and mayonnaise. Slowly add the canola oil and mix until creamy. Season with salt and pepper. Set aside.
Salad: Rinse the farro and drain. In a saucepan over high heat, combine the farro and water and bring to a boil. Reduce heat, cover and simmer until the grains are tender and the water is absorbed, about 25 minutes.
Cut the tomatoes in half. Drain and quarter the artichokes. Dice the red onion, chop the parsley and toast the pine nuts all while the farro is cooling.
In a large bowl, mix together the cooked farro, tomatoes, artichoke hearts, onion, parsley and pine nuts and stir until well combined. Season generously with salt and pepper and add dressing to coat.
Notes: Use a food processor to make the dressing or, just have a mason jar on hand and shake well.