Not quite Greek salad, but close enough
When I made this Greek-ish Grain Salad last week, my three-person household devoured it with the exception of one serving left behind in the salad bowl.
I opted to finish it off instead of eating my portion of pot roast. It’s the concoction of my salad dreams. The green salad mix showcases several traditional Greek salad ingredients: cubed feta and cucumbers, fresh mint, hearts of romaine, olives, and a perky vinaigrette.
Delicious indeed, but it’s the add-ons that take it over the top. Farro, a grain with ancient roots, is cooked and cooled; it adds chewy texture contrast and sweetness. Thinly sliced fresh Fresno (red) chili adds a subtle spiciness.
A smidgen of minced anchovy adds a spark of umami. The recipe is adapted from “Where Cooking Begins” by Carla Lalli Music (Clackson Potter, $32.50), last year’s James Beard Award winner in the General Cooking category. Enjoy.
Greek-ish Grain Salad
Yield: 4 large or 6 small servings Ingredients
: 1 tablespoon kosher salt, plus more if needed for seasoning
: 1 cup (semi-pearled or pearled) farro
: 1 bunch green onions, trimmed, cut into thin slices (include half of dark green stalks)
: Optional: K to 1 red medium-spicy chili, such as Fresno, thinly sliced, seeds removed if less heat is desired, see notes N cup sherry vinegar or red-wine vinegar
: 2 oil-packed anchovy fillets, minced
: 1 unpeeled small English hothouse cucumber, cubed
: 8 black Cerignola olives, smashed, pits removed, see cook’s notes
: L cup extra-virgin olive oil
: 6 ounces block-style feta cheese, cut into K- inch dice
: Freshly ground black pepper
: 2 romaine hearts, cut crosswise into K- inch strips
: 1 cup fresh mint leaves
Cook’s notes: Fresno chilies are often confused with jalapeño peppers but have thinner walls and often milder heat. Supermarkets with large produce sections often stock them. I used whole pitted ripe green olives ( from a can); it was a “pandemic substitution” that worked fine. Directions
1. Bring a large pan of water to a boil on high heat. Add 1 tablespoon salt and farro; reduce heat to a brisk simmer, and cook until al dente, about 20 to 30 minutes. Drain and spread out on a rimmed plate or rimmed baking sheet to cool.
2. Meanwhile in a large bowl, combined green onions, chili, and vinegar; season with a good pinch of salt. Stir to combine and set aside for about 10 minutes.
3. Add farro to green-onion mixture, along with anchovies, cucumber, and olives. Toss to coat, then add olive oil and feta; gently fold together. Taste and add salt and pepper.
4. Just before serving, add romaine and mint; toss gently to combine.