Description
With walnuts, pecorino and Dijon vinaigrette, grilled corn fava bean farro makes a good. Add more baby greens and you can go from grain bowl to salad.
Ingredients
- For corn
- 3 corn cobs, shucked
- 2 teaspoons olive oil
- For farro
- 1 cup farro
- 3 cups water
- 1 pound fava beans, in their pods
- 2 scallions, thinly sliced
- 1/4 cup chopped walnuts
- 1 ounce shaved, pecorino
- 2 handfuls baby arugula and spinach
- For vinaigrette
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt plus more for serving
- 1/4 teaspoon pepper plus more for serving
- 1/4 cup olive oil
Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with olive oil. Grilled the corn until it is lightly charred, about 5-7 minutes. Let the corn cool before slicing the kernels off the cobs.
- In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 10 minutes until the grains are tender. Let stand for 5 minutes. Drain any remaining water.
- Remove the fava beans from their pods. In a large saucepan of boiling salted water, cook the fava beans for 3-4 minutes until tender. Transfer them to a bowl of ice water. Once the fava beans have cooled, remove their outer skins.
- In a large bowl, gently fold together the corn, farro, fava beans, scallions, walnuts, pecorino and baby arugula & spinach.
- For the vinaigrette, combine the lemon juice, mustard, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
- Stir the vinaigrette into the farro and season to taste with salt and pepper.
WHAT DID YOU THINK?
Rate + Review