Blueberry Kitchen: Contemporary Recipes from the Culinary Institute of America

Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry Vinaigrette

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Ingredients Amount
Salad
Farro 1 cup
Cucumber, peeled and finely diced 1 cup
Shallot, minced ½ cup
Celery, finely diced ½ cup
Fuji apple, finely diced 1 ea.
Flat-leaf parsley, fresh, minced ¼ cup
Salt and black pepper, freshly ground to taste
Blueberries 2 cups
Bibb leaf lettuce 1 hd.
 
Sherry vinaigrette
Extra virgin olive oil ½ cup
Sherry vinegar ¼ cup
Garlic clove, minced 1 ea.
Tarragon, minced 2 tsp.
Salt and black pepper, freshly ground to taste
 
Blueberries, fresh 1 cup

Method

  1. For the farro: Bring 6 cups of salted water to a boil and pour in 1 cup of farro. Cook until it is tender to the bite, approx 20-25 min. Add more water as necessary. When farro is cooked through, drain through a colander and spread out onto a sheet tray to cool.

  2. For the dressing: While farro is cooking, combine the ingredients for the vinaigrette. Adjust seasonings with additional salt and pepper as necessary.

  3. Chop cucumber, shallot, celery, apple and parsley.

  4. Once farro is cool combine

  5. Add all the salad ingredients except for the blueberries and bibb lettuce.

  6. Add dressing to moisten and let marinate for 45 minutes.

  7. Add blueberries and toss. Serve a spoonful of the farro salad on a leaf of bibb lettuce. Garnish with more fresh blueberries.

Yield: 12 portions

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