Real California Recipes Cookbook
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Italian Caprese-Style Farro Salad
Recipes
Ingredients:
– 2 cups water
– 1 cup farro or pearl barley
– 1 teaspoon sea salt
– 1/3 cup minced sun-dried tomatoes (preferably smoked)
– 16 large ripe olives, quartered
– 8 oz. fresh Real California Mozzarella cheese balls*, quartered
– 1/3 cup chopped walnuts or pine nuts, toasted (optional)
Salsa Verde:
– 1 1/2 cups packed fresh Italian parsley leaves
– 6 tbsp. extra virgin olive oil
– 1/4 cup packed fresh basil leaves
– 3 tablespoons capers
– 1 tablespoon lemon juice
– 1 tablespoon water
– 2 cloves garlic
– Finely grated zest of 1 lemon
– Sea salt and pepper to taste
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Directions:
Note: Don’t confuse this salsa with the traditional Mexican one. This is a lot like pesto but gets its bright fresh flavor from parsley, lemon and capers.
Directions
Cook farro according to package directions in salted water. Fluff with a fork and let cool. Transfer to a large bowl. Puree all salsa verde ingredients in a blender or food processor; stir into farrro. Lightly stir in tomatoes, olives and cheese and top with nuts. Cover and refrigerate for at least 1 hour.
*May substitute an 8 oz. ball of fresh Real California Mozzarella, cut into 1/2-inch cubes.
Prep time: 30 minutes
Cook time: 45 minutes
Chill time: at least 1 hour
Per Order:
Makes 4 main dish servings.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.