Not Your Leafy Green Salad
1 cup uncooked farro, rinsed and drained(usually found in the pasta section)
4 cups chicken stock
salt
Baby zucchini, sliced in half lengthwise
10 french green beans, sliced in half lengthwise
2 radishes, trimmed and sliced thinly
4 soft boiled eggs, halved
Crushed pistachios and grated lemon zest, for garnish
Pour the farro and stock into a medium pot and bring to a boil. Reduce heat to medium and simmer for 30-40 minutes or until most of the liquid has been absorbed and the grains have softened and split. Drain remaining liquid and allow to cool, about 1 hour. Fill a small pot and bring to boil. Generously season with salt and drop in the zucchini and French green beans. Blanch 2-3 minutes and then transfer to an ice bath to ensure that the vegetables retain texture and color. Once cooled, drain vegetables and place into a large bowl with the cooled farro and sliced radishes. Drizzle half the vinaigrette over the mixture and toss together. Keep the remaining for another use if desired. Top the salad with egg halves, crushed pistachios and grated lemon zest. Serves 4
Balsamic Vinaigrette
2 Tbl minced shallots
1 clove garlic, minced
2 tsp coconut palm sugar
1 tsp Dijon mustard
1/2 cup balsamic vinegar
2/3 cup extra-virgin olive oil
Place all ingredients except for the olive oil into a small mixing bowl and whisk together. As you whisk, pour in the oil VERY SLOWLY and steady, continue to whisk until the mix is emulsified. Taste and adjust seasoning to your own taste.