So Farro Away

This fantastic grain side dish is both hearty and light. Here we have another way to use the lemon vinaigrette that we dressed the tuna salad with from a couple weeks ago. The dressing is so light, lemony, and versatile, and it lightens up a starchy side. This JESScipe can be served all year round, but to me it feels like Spring and Summer. There's something about the colors and flavors that evoke a fresh outdoor lunch.

Farro has been having a moment for a couple years now. It's well deserved. It is a delicious, nutty, brown grain. It's in the guilt free section of the carb isle, and it makes a terrific base for a side dish, or as a mix in for a leafy green salad. Serve this at your next BBQ, it's way classier than canned baked beans (which I ate cold directly from the can in camp when I was a teen).

ingredients

• Box of farro
• 2 pints cherry tomatoes 
• Olive oil
• Salt and pepper
• Dressing from Tuna Salad post https://www.ladyblaga.com/blog/2017/6/29/fine-tuna
• 4 cups baby spinach
• one cup pine nuts
• Lemon

directions 

Cook the Farro according to package directions. Make sure it's not over cooked. There should be a bite to it, so it shouldn't be mushy.

After cooking, rinse in a colander with cold water to stop the cooking process  (like pasta). Drain well. Pat dry if necessary.

While the Farro is cooking, roast two pints of cherry tomatoes on 400 for 20 minutes. Prior to placing in oven, mix the tomatoes with olive oil, and just a touch of salt and pepper. Not much, since the dressing will add lots of flavor. Feel free to sprinkle some dried oregano or basil on the tomatoes before cooking.

Let tomatoes cool completely. Tomatoes have a lot of water, so let them do their thing and emit some of that, to avoid adding unnecessary moisture to the salad. I like to let all components of this breathe a little before combining. While the tomatoes are roasting, and the Farro is cooking, sautée four cups of baby spinach in a pan with two tbsp of olive oil, until it's all wilted and dark green. This will happen quickly, stir throughout. Again, let the spinach completely give off all its water.

Toast a cup of pine nuts in a dry skillet over med low heat, until they turn golden brown and give off a deep, nutty aroma. Toasted pine nuts can be added to so many things. They are a major enhancer. Keep some in an airtight container in your pantry. They can quickly top soup or salads, adding a welcome impressive crunch.

While the Farro is warm, add some dressing, maybe three quarters of a cup. This helps the grains absorb the flavor. This salad is room temp, so toss together remaining ingredients right before serving. Save half the pine nuts to sprinkle on top at the very end to maintain their crunch.

Toss together gently so as to not mash the tomatoes. Also add in some finely chopped flat leaf parsley, maybe half cup packed. Chopped dill works well too. I use both if I have them. I like a very herby salad, and the bright green makes it pop visually. The herbs are key in giving this dish super freshness. We want to stay away from that not-so-fresh-feeling😜😉. Am I right, Ladies?? I also zest a lemon 🍋 directly over the salad. Fresh lemon zest perks everything up.

After zesting, squeeze the lemon over the salad, so you don't waste the lemon, and you can give an extra burst of flavor. Add more dressing while mixing. There should be a lot of coverage without over saturating it. Farro, tomatoes, spinach, pine nuts, and herbs; a winning combinations of textures and flavors This is also a nice vegetarian main. I give this salad the Best Dressed award 🏆. Oh, and if you're making this a day in advance, which you totes can, just store each component separately in the fridge. Bring to room temp before combing. 🍅🍋🍅🍋