Cooking Essentials
The Technique
Farro-Pine Nut Tabbouleh Salad
Tabbouleh is a highly seasoned traditional Lebanese dish filled with fresh from the garden herbs & a generous splash of sunny citrus. Heaps of parsley & mint generally take the lead while bulgur plays a supporting role. Farro-Pine Nut Tabbouleh Salad mixes up this classic for a lovely variation perfect for a number of spring gatherings. Be certain to offer wedges of homemade Small Batch Pita Bread to serve along the side.
Farro-Pine Nut Tabbouleh Salad
makes 8 servings
Basic Farro
1 large seeded & diced cucumber
1/2 cup chopped fresh parsley
2 scallions, sliced
2 garlic cloves, pressed
1/3 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup toasted pine nuts
Prepare the Basic Farro as directed. Cool completely. Meanwhile, combine the cucumber, the parsley the scallions, the garlic, the lemon juice, the olive oil, the salt & the pepper in a large bowl. Fold in the cooked & cooled farro. Stir in the pine nuts. Serve at room temperature.
Basic Farro
makes 4 1/2 cups
Italian pearled farro has the hull removed & features a reduced preparation time as it does not require soaking overnight making it ready to eat in 30 minutes or less.
1 1/2 cups Italian pearled farro
4 cups water
1 tsp kosher salt
Rinse the farro in a fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the farro & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer gently 25 to 30 minutes or until al dente. If any water remains, drain the farro in a fine wire mesh colander.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Farro-Pine Nut Tabbouleh Salad
Farro, an ancient wheat grain, serves as a hearty base to the tabbouleh that offers a bit of a chewy texture. If you recently prepared the Farro Minestrone, you will have enough of the grain remaining to make this delicious salad. Look to The Basics: Farro for additional information, if desired. Although mint is not used in this particular version, finely chop about a handful or so for an extra layer of fresh, bold flavor.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Farro
It’s essential to cool the farro quickly once cooked so that the fresh vegetables & herbs maintain their bright color. Once drained, spread the farro onto a half sheet pan in a thin layer. Refrigerate the filled pan about 30 minutes or until cool to the touch before blending it with the remaining ingredients.
1a
Rinse the farro in a fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the farro & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & simmer gently 25 to 30 minutes or until al dente. If any water remains, drain the farro in a fine wire mesh colander.
No. 2
The Lemon Juice
When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. Look to The Basics: Lemons for more information regarding this versatile kitchen staple, if desired.
No. 3
The Cucumber
When using cucumbers in salads & sauces, it’s important to remove the seeds for the best texture & to minimize a good bit of the moisture. Slice the cucumber in half & run a spoon down the center. Discard the seeds.
No. 4
The Scallions
Trim scallions before using them in recipe applications by cutting the tips & the ends away, then thinly cut them. When I worked in the restaurants, several chefs used razor blades to slice them with precision into a collection of shaved green onions. Although certainly not necessary in this case, I find that a freshly sharpened paring knife yields a cleaner, neater result as opposed to a chef knife.
No. 5
The Farro-Pine Nut Tabbouleh Salad
Prepare the Basic Farro as directed. Cool completely. Meanwhile, combine the cucumber, the parsley the scallions, the garlic, the lemon juice, the olive oil, the salt & the pepper in a large bowl. Fold in the cooked & cooled farro. Stir in the pine nuts. Serve at room temperature.
When entertaining, the salad can be prepared up to a day ahead of time. Stir the salad well & transfer to a platter. Allow it to stand at room temperature at least 20 minutes before serving for the best flavor. Lemon-Dill Orzo Pasta Salad, Lemon-Garlic Lentil Dip, Rosemary-Pine Nut Olive Tapenade & Small Batch Pita Bread pair well with the Farro-Pine Nut Tabbouleh Salad. Try Pecan Biscotti, Lemon Shortbread or Buttermilk Pound Cake for a selection of crowd pleasing desserts.
The Tune
“What Is This Thing Called Love” Billie Holiday
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