Robust flavors abound in Greek-style grain salad
When I made this Greek-ish grain salad last month, 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) chile 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 (Clarkson 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: 1/2 to 1 red medium-spicy chile, such as Fresno, thinly sliced, seeds removed if less heat is desired, see cook’s notes
1/4 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
1/3 cup extra-virgin olive oil
6 ounces block-style feta cheese, cut into 1/2inch dice
Freshly ground black pepper
2 romaine hearts, cut crosswise into 1/2-inch strips
1 cup fresh mint leaves
Cook’s notes: Fresno chiles 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 out fine.
DIRECTIONS
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 20-30 minutes. Drain and spread out on a rimmed plate or rimmed baking sheet to cool. Meanwhile in a large bowl, combine green onions, chile and vinegar; season with a good pinch of salt. Stir to combine and set aside for about 10 minutes.
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.
Just before serving, add romaine and mint; toss gently to combine.