Farro Mango Salad and White Balsamic Vinaigrette

July 28, 2016

This recipe is courtesy of Chef Maneet Chauhan of Chauhan Ale & Masala House.

Ingredients

12 ouncespearled farro

1/4 teaspoon plus 1 tablespoonsalt

1 cupbrunoised ripe mango

1/4 cupbrunoised red bell pepper

1/4 cupbrunoised yellow bell pepper

1/4 cupbrunoised cucumber

2 teaspoonsparsley, chopped

salt, to taste

1/2 teaspoonfreshly cracked pepper

4 ouncesextra virgin olive oil

2 ounceswhite balsamic vinegar

2 teaspoonshoney

1/2 teaspoonsalt

1/2 teaspoonwhite pepper

1/2 teaspoonDijon 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.