Photo: Farro and Corn Salad Recipe
Ingredients
- 1 cup farro or barley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups fresh corn kernels (from 3 ears corn)
- 1 cup cherry tomatoes (any color), halved
- 3 scallions, sliced
- Kosher salt and freshly ground pepper
- 1 bunch arugula, chopped
- 1 teaspoon grated lemon zest
- Juice of 1 lemon
Directions
Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
Photograph by Kana Okada
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By nicole.dalessio
Hoboken, NJ
on August 28, 2012
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Just made this and it was delicious! I didn't have scallions so I used a little vadallia onion and it was still good. I couldn't wait for it to cool so I ate it warm and it was delicious. I see someone comments on the bite from the lemon - there is a bit of one but I love lemon so it didnt bother me at all. Maybe reduce if you are not a fan of alot of lemon.
By JanuaryBride
St. Louis, Missouri
on July 17, 2012
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Very pretty salad! The flavors developed over an hour, so I suggest not serving it right away. Also thought it was better at room temp than cold. I felt there was too much "bite" from the lemon juice, so I added 1 tsp of lavender honey which took the edge off (but didn't make it sweet at all. Lastly, I added some seasoning salt and some garlic seasoning.
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