Another salad from the Tour Du Fridge Department, or, what leftovers can be transformed into dinner? Leftover farro and lots of peppers led to this. You can use other chewy grains such as wheat berries or barley of you don’t have farro handy. Serve this as a side or part of a mezze/antipasto/appetizer spread.
INGREDIENTS:
4 bell or Corno De Toro Peppers, different colors preferred, or 3 bells and 2-3 Hungarian peppers, cut into ¼-inch dice or very thin strips 3-4 scallions, thinly sliced on a 1-inch diagonal 12-15 oil cured black olives, pitted and torn into quarters lengthwise 1 small clove (or 1/2 –medium clove) garlic, grated finely Juice of half a medium lemon, strained ½ cup olive oil 3-4 tablespoons flat leaf parsley 1 tablespoon fresh marjoram Salt and pepper to taste 2 cups cooked farroMETHOD:
Put the garlic into the lemon juice along with some salt and pepper and whisk well to mix. Slowly whisk in the oil to form a dressing.
Combine the peppers, onions, and olives and toss to mix well. Add the farro and toss to combine all the ingredients. Add enough dressing to moisten all the ingredients, but not so much there is a puddle at the bottom.
Scatter the herbs evenly over the top and then gently mix in. Taste and adjust seasoning if needed. Chill one hour before serving.
Serves: 4
Source: Chef Andrew E Cohen
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