My #1 favorite recipe from my week with Freshocracy was this salad, which is woodsy and hearty, with incredible flavor and texture (make sure not to overcook the farro). It was served as an accompaniment to the Tri-Tip with Arugula, but could easily stand on its own for lunch or a light summer dinner.
FARRO SALAD WITH MIXED MUSHROOMS AND PEPATO (serves 2)
Recipe via Freshocracy partner food52.
What you need:
1/2 cup uncooked farro
Salt
1/4 lb wild mushrooms
3 tbsp olive oil
Freshly ground black pepper
1 tbsp lemon juice
2 tbsp crumbled – not grated – Pepato cheese
2 tbsp roughly chopped parsley
What you do:
1. Add the farro to a small saucepan, covering it with cold water. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes, until the farro is tender but still has some bite.
2. While the farro is cooking, wipe and trim the mushrooms and then cut them into bite-sized pieces. Heat a medium-sized pan on medium-high heat with a generous amount of olive oil. Add cut mushrooms and sprinkle with salt and pepper, and toss gently to distribute everything. Allow the mushrooms to cook until tender, stirring occasionally, then remove from heat and set aside.
3. When the farro is cooked, drain it and toss it into a serving bowl with the mushrooms. Add the lemon juice and olive oil, tossing gently to combine. Then add the cheese, parsley, and a generous grinding of pepper and fold gently. Add salt and pepper to taste.
