Chauhan Ale & Masala House
Great for brunch, lunch, dinner, and drinks, Chauhan Ale & Masala is definitely a must-hit hot spot, and what with their changing menu and special events (like their upcoming Oscar Dinner on Febur...
Ingredients
Farro Mango Salad
- 12 ounces pearled farro
- 1/4 teaspoon plus 1 tablespoon salt
- 1 cup brunoised ripe mango
- 1/4 cup brunoised red bell pepper
- 1/4 cup brunoised yellow bell pepper
- 1/4 cup brunoised cucumber
- 2 teaspoons parsley, chopped
- salt, to taste
- 1/2 teaspoon freshly cracked pepper
White Balsamic Vinaigrette
- 4 ounces extra virgin olive oil
- 2 ounces white balsamic vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon Dijon mustard
Preparation
1. To prepare salad, cook farro and 1/4 teaspoon salt according to package directions in water. Add 1 tablespoon salt to water while cooking. Drain off excess liquid. Be careful not to overcook – you want farro to be very chewy. Rinse quickly with cold running water, then cool further on a tray.
2. Meanwhile, prepare vinaigrette by blending all the ingredients together. Separate 2 ounces vinaigrette and set aside for plate garnish.
3. Mix farro with mango, peppers, cucumber, parsley, salt, and pepper.
4. Add vinaigrette to farro and stir to combine. Drizzle set aside vinaigrette around plate.
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