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  • Buttermilk Farro Salad

    1 vote
    Buttermilk Farro Salad
    Servings: 8
    by Mares
    47 recipes
    >
    Found this recipe last year, and it was so good. I pulled it out last weekend when I needed to bring something to a pot luck barbecue and it went over very well. You can substitute other cooked whole grains, like barley, wheat berries if you prefer. Feel free to cut the recipe in half if you prefer.

    Ingredients

    • 2 medium cloves garlic, minced
    • 1 tsp sea salt
    • 1 cup buttermilk
    • 1/4 cup white wine vinegar
    • 1/4 cup extra virgin olive oil
    • 1/4 cup chopped dill
    • 1/2 cup chopped chives
    • 1 tbsp chopped thyme
    • 7 small radishes, sliced paper thin
    • 3 small zucchini, sliced paper thin
    • 1 medium head of fennel, trimmed and sliced paper thin
    • 4 cups cooked farro, cooled to room temp
    • chopped chives for garnish

    Directions

    1. Combine garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl then add the buttermilk and vinegar. Whisk together and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.
    2. In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste. Serve sprinkled with chives.

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