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Toasted Farro Summer Salad Recipe 2011-08-02 12:53:43

Toasted Farro Salad With Pine Nuts, Crispy Pecorino, and Caramelized Corn

Toasted Farro Salad With Pine Nuts, Crispy Pecorino, and Caramelized Corn

From Melissa Clark

Toasted Farro Summer Salad Recipe 2011-08-02 12:53:43

Ingredients

  1. 1 cup semipearled farro
    2 ears sweet corn, shucked
    1/4 cup pine nuts
    4 ounces (1 cup) young pecorino, coarsely grated
    1-1/2 cups cherry tomatoes, quartered if large
    1/2 cup chopped fresh parsley
    1/4 cup thinly sliced scallions
    1 fat garlic clove, finely chopped
    5 tablespoons extra-virgin olive oil, plus more for serving
    1 teaspoon fresh lemon juice, plus more for serving
    Coarse sea salt, to taste
    Freshly ground black pepper, to taste

Directions

  1. Preheat the oven to 350° F. Spread the farro on a rimmed baking sheet. Toast until fragrant, 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add toasted farro and boil until grains are tender but chewy, 20 to 35 minutes. Drain and transfer to a large bowl.
  2. While the farro boils, preheat the broiler and arrange a rack 2 inches from the flame. Place corn on a baking sheet. Broil, turning occasionally, until lightly charred all over, 6 to 8 minutes (you can also do this on a grill). Let cool, then slice the kernels from the cob and add to the bowl of farro.
  3. In a small skillet over medium heat, toast the pine nuts, tossing occasionally, until golden, about 5 minutes. Add to the bowl of farro.
  4. Preheat a large nonstick skillet over medium-high heat. Divide the grated cheese into four equal-sized mounds. Sprinkle two mounds into the skillet (to form two crisps). Cook until the cheese is lacy and slightly set, 1 to 2 minutes. Flip with a thin, flexible spatula; cook until crisp and golden, about 1 minute. Transfer crisps to a paper towel-lined plate. Repeat with the remaining cheese. Let cool. Break crisps into bite-sized pieces.
  5. Add the tomatoes, parsley, scallions, garlic, oil, and lemon juice to the bowl of farro. Season with salt and pepper. Spoon into bowls; drizzle with oil, sprinkle with lemon juice, garnish with cheese crisps, and serve.
  6. Serves 4 to 6.

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