How to Make Farro Salad With Tomatoes and Romano Beans (Recipe)
If you haven’t tried faro grain yet, this is a great recipe to introduce you to this heart-healthy and protein rich grain. An heirloom grain grown in Washington, it provides great chewy texture, full oaty aroma, and makes a perfect compliment to crunchy romano beans.
- 2 cups cooked faro
- 3/4 pound tomatoes, diced, or cherry tomatoes, cut in half
- 1 Tbsp fresh lemon juice
- 2 Tbsp cider vinegar or sherry vinegar
- 1 to 2 tsp Dijon mustard (to taste)
- 1 small garlic clove, minced or puréed
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
- 1/2 pound romano beans, trimmed and cut in 2-inch lengths
- 2 to 4 Tbsp chopped fresh basil or parsley, or a combination
- 2 ounces goat cheese, crumbed (optional)
- In a large bowl combine the farro and tomatoes. Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
- Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
- Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.
Recipe from the NY Times