Smashed Vegetables With Grains and Citrus-Soy Sauce
Smashing a crisp vegetable, such as green beans and radishes, makes for a more intriguing end product — a delightful jumble of textures, shapes and flavors. Dressing settles into nooks and crannies, while other parts stay crisp. It’s also just plain fun to do. (So go ahead, smash something!)
Makes 4 servings
Kosher salt 4 large eggs
1 cup (7 ounces) farro
1⁄ cup fresh lime juice
4
(from roughly 3 limes; may substitute lemon or tangerine juice)
2 tablespoons unseasoned rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons lime, lemon or tangerine zest
1⁄ teaspoon grated serrano or
2 jalapeño chile pepper (optional)
3 tablespoons neutral oil, such as canola or grapeseed
8 ounces green beans, trimmed
1 small bunch radishes, trimmed and halved
Furikake or crumbled nori, for serving
Bring a medium saucepan of salted water to a boil. Add the eggs and cook for 7 minutes. Meanwhile, prepare an ice bath in a large bowl.
Using a slotted spoon, transfer the eggs to the ice bath; keep the water at a boil. Add the farro to the water and cook until it is tender but retains some bite, 15 to 20 minutes. Drain.
While the farro is cooking, in a large bowl, stir together the citrus juice, vinegar, soy sauce, citrus zest and grated chile (if using). Whisk in the oil until emulsified.
On your cutting board, using a meat pounder or rolling pin, pound the green beans until they split into irregular pieces. Place the radishes f lat sides down and pound until they split into irregular pieces. Add the beans and radishes to the dressing, season with salt and stir to combine. (This mixture can sit for 30 minutes at room temperature, or overnight in the refrigerator.)
When ready to eat, peel the eggs and cut them in half. Add the farro, vegetables and eggs to serving plates or bowls. Drizzle some of the dressing over everything. Top with furikake and serve.
Storage note: The farro can be cooked and refrigerated in an airtight container for up to 4 days. The composed salad can be refrigerated in an airtight container for up to 2 days.
Per serving: 368 calories, 17 g total fat, 3 g saturated fat, 186 mg cholesterol, 423 mg sodium, 43 g carbohydrates, 5 g dietary fiber, 3 g sugars, 13 g protein
From recipe developer Ali Slagle.