In my January 30, 2013 blog I told you about having the pleasure of attending a rare class given by Chef Michael Stebner, of True Food Kitchen. He co-created this popular restaurant with Dr. Andrew Weil. Chef Stebner created several recipes during the course of this class and I am offering you another one today. I admit, this salad is one of my favorites when I am out shopping or having lunch with friends. We have two locations of True Food Kitchen in Scottsdale, in two of my favorite open air shopping malls, Scottsdale Quarter and Biltmore Plaza. Now I am making this delicious salad at home and so can YOU!
Farro is a chewy, nutty strain of Italian wheat that adds whole grain goodness and an unexpected texture to a salad. Farro is similar to Pearl Barley, but is dried a such a way to become nutty and chewy, rather than fluffy and spongy.
Farro grows wild in the Fertile Crescent area of the Middle East. The seeds self-propagate by digging into the soil with their awns, spiky filaments that can also be seen on the heads of emmer wheat. The awns expand and contract in reaction to changes in humidity, causing the seeds to burrow into the coil and grow. You can find Farro at health food stores and Whole Foods.
Chicken Farro Salad
1/2 c. Farro
6 ounces (about 9 cups) mixed baby greens
1 1/2 cups left over chicken cut into strips
1/3 c. unsweetened dried cranberries
1/3 c. chopped dates
2 ounces Manchego cheese, shaved with a vegetable peeler (*a super food)
1/4 tsp. salt
3/4 c. Champagne vinegarette (recipe below)
1/4 c. Marcona almonds (Whole Foods)
1/4c. Jicama, diced
Bring 2 quarts salted water to a boil. Add the farro and simmer, stirring occasionally, for 45-60 minutes, until tender. Drain well and spread the farro on a shallow dish to cool.
In a salad bowl, combine the greens, chicken, cooled farro, cranberries, dates, cheese, and salt. At this point you can cover and put it in the refrigerator. Just before serving, toss with 1/2 cup Champagne vinaigrette, adding more as needed. Divide the salad among the plates and garnish with the almonds.
Makes 6 servings.
*Super food- is a food that gives you more nutrition than it does calories.
1 T honey
1/4 c. Champagne vinegar, good quality
3/4 c. grapeseed oil
Kosher salt and pepper
Whisk in the oil slowly to create the emulsion. Salt and pepper to taste.
This is a great way to use left over chicken, however, if you don't have any you can buy a rotisserie chicken or season some chicken breasts with olive oil, salt and pepper and bake at 350 F for 25-30 minutes. Let the chicken cool before cutting into pieces. Of course, you can leave the chicken out for vegetarian option.
I will be sharing the entire menu with you.....suffice to say it was an amazing day. You can find Chickpea Bruschetta! here. If you are new to "Sew whats cooking with Joan" and you don't want to miss a recipe, you can follow by my Facebook page at-http://www.facebook.com/pages/Sew-Whats-Cooking-With-Joan/181543315321355, just click the "Like" and you will have all posts on your Facebook feed. Or you may follow by using one of the options in the right column of this page.
|Wee Bear and I are here one more week! Three weeks of this island paradise is just right! We have been practicing yoga with Caroline, I have been doing TRX, we walk three miles on the beach and play golf at our club here....this in between eating delicious fresh fruits and vegetables that taste like they just came out of the earth and fresh live lobster, Butter fish, Jack Fish, Grouper and Snook fish. It is truly paradise here in our cottage at the Jamaica Inn. This picture is taken off our cottage 4 veranda. These fisherman come by most mornings, mainly using their spears, however this morning they had a net. http://www.jamaicainn.com/resort.php|