farro salad

remember when i said you could make an entire meal based on items purchased from the farmers market? here's proof:

farro salad (note: this is a very loose "recipe")


in a medium pot, place uncooked farro and cover completely with water. let the farro soak for at least a few hours, though longer is better. after soaking, turn the heat up to high and bring the farro and water to a boil. once boiling, cover pot and reduce heat to low/simmer for about 45 minutes to an hour, or until the liquid is absorbed and the farro is soft (yet still considerably chewy).

in a skillet, saute an onion (we used a walla walla onion) with some olive oil until it softens and becomes translucent. then add chopped garlic (1 clove) and mushrooms (we used oyster and crimini mushrooms) and saute for a few extra minutes. remove from heat and season with salt and pepper.

place salad greens at the bottom of a bowl, then add farro, chopped tomatoes, fresh basil, onion and mushroom mixture, and top with fresh smoked salmon.

dressing: lemon juice, olive oil, salt, pepper, honey