Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Farro Antipasti Salad
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- Level: Easy
- Total: 5 min (plus cooking time)
- Active: 5 min
- Yield: 4 servings
Inspired by the classic salad found in some Italian-American restaurants, this version starts by cooking nutty farro, a sturdy grain perfect for soaking up a tangy dressing and as a backdrop for assertive antipasti flavors. Once the farro is cooled, toss with a mustardy vinaigrette, pickley giardiniera, salami, provolone, artichoke hearts and lots of fresh parsley. The result is a punchy, full-flavored summery side.
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Directions
- Cook 1 cup farro as the label directs; drain and spread on a plate to cool. Whisk together 2 tablespoons red wine vinegar, 1/2 teaspoon each Dijon mustard and dried oregano and 1/4 cup olive oil in a large bowl. Add the farro, 1 cup chopped drained giardiniera and 1/2 cup each diced provolone, chopped drained jarred artichoke hearts, chopped salami and chopped parsley. Toss and season with salt and pepper.
