Mother’s Day Dinner-Farro Salad
I made for Caponata (page 27) for appetizers. We also had Farro Salad, tomato-cucumber salad, and, by special request, Roasted Garlic Aioli Baked Fish, which I served with wilted spinach with lots of garlic, salt, pepper, nutmeg. For dessert I made Sesame Cookies. My mom’s nickname is “Mamacello,” so John made homemade limoncello for her for Mother’s Day.
- 1 cup farro perlato (hulled farro)
- 1/4 pound asparagus, ends trimmed, thinly sliced
- 1 cup shelled fresh fava beans
- 1/2 cup fresh mint, finely chopped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup thinly sliced garlic scapes, or 1 or 2 cloves garlic, finely chopped
- 1 Italian cherry pepper, seeded and very finely chopped
- 1 or 2 red spring onions or 1/2 small red onion, finely chopped
- Juice of 2 lemons
- About 1/4 cup EVOO
Bring a medium saucepan of water to a boil. Salt it, add the farro, and cook until tender, about 20 minutes. Add the asparagus in the last minute or so of cook time. Drain and transfer the farro and asparagus to a bowl.
Meanwhile, in a separate saucepan of boiling water, parboil the favas 2 to 3 minutes and then peel them and split.
Add the favas, mint, parsley, garlic scapes, cherry pepper, red onions, and lemon juice to the farro. Then add enough EVOO to lightly and evenly dress the salad (about 1/4 cup) and season it up with salt and pepper.