Ingredients
Farro Salad:
- 1 cup farro
- 1⁄2 pint fresh blueberries, pickled (recipe follows)
- 1 bay leaf
- 1⁄2 teaspoon fresh oregano, chopped (use 1⁄4 teaspoon if using dried herbs)
- 1⁄2 teaspoon fresh oregano, chopped (use 1⁄4 teaspoon if using dried herbs)
- 1 teaspoon salt (or to taste)
- 1⁄2 pound button or cremini mushrooms, cut in half or quarters (depending on size)
- 1 small head cauliflower (or 1⁄2 of a large head), trimmed into bite-size florets
- 1 large shallot, minced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1⁄2 cup Champagne vinegar
- 3⁄4 cup white wine
- 1 cup water
Pickled Blueberries:
- 1⁄2 pint fresh blueberries
- 1⁄2 cup Champagne vinegar
- 1⁄4 cup water
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
Instructions
Farro Salad:
- Cook the farro according to the package directions, in plenty of salted water. Drain and cool farro, and reserve until needed.
- Sweat shallot and garlic in a sauce pan with 2 tablespoons olive oil, approximately 2 minutes over medium low heat, trying not to let the garlic or shallot brown.
- Add white wine and raise heat to medium high. After white wine has reduced by half, add vinegar, water, bay leaf, oregano, thyme and salt.
- Bring liquid up to a boil and then reduce heat to a simmer.
- Add cauliflower florets and poach for about 3-4 minutes before adding the mushrooms to the pan.
- Continue poaching until cauliflower is still crisp tender, about 5 more minutes. Do not overcook vegetables.
- Strain poaching liquid, separating the vegetables from the hot poaching liquid. Cool the vegetables and the poaching liquid separately in the refrigerator.
- When cool, add the vegetables back to the poaching liquid and store for up to 1 week in the refrigerator.
- Combine the farro in a bowl, along with the pickled blueberries (see below), mushrooms and cauliflower. Add a bit of the poaching liquid and a little extra virgin olive oil, and stir gently to combine.
- Season to taste, and top with fresh, chopped parsley.
Pickled Blueberries:
- Combine vinegar, water, sugar and salt in a pot and bring to a boil.
- When sugar and salt are completely dissolved, pour over fresh blueberries.
- Cool to room temperature.