Daytime Kitchen: Farro Salad

4efb471003b54576b4e1f6151cf5108e

Chef Ted Polfelt and Chef John Schopp join Natalie and Brittany in the Frankie Rowland’s kitchen to make farro salad.

Here’s the recipe:

1 c farro (cooked and chilled)

3 heirloom carrots (confit or roasted and chilled)

1 shallot, julienne

TT salt and pepper

1/2 C EVO

1/4 C lightly packed fresh mint

1/2 C lightly packed fresh arugula

1/3 C pomegranate seeds

1 tsp tahini

1 lime, juiced

1/2 tsp Dijon mustard

 

MOP: Combine tahini, lime juice, and half the olive oil in a separate bowl. Combine remaining ingredients in another bowl. Combine both, check for seasoning.

WSLS 10 may allow you to upload, post, transmit or otherwise provide content to WSLS 10, including, but not limited to, photos, video, audio, comments, articles, blogs, forums and any other such communication in which you provide content to the Web site ("User Content"). You agree that you are solely responsible for your communications and any content you provide. Read full terms and conditions of use by clicking here.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s