A Salad That Goes With the Grain
Farro, an ancient wheatlike grain, pairs well with crisp green beans, bright asparagus slivers and creamy avocado.
'When you hear the word “salad,” a bowl of dressed lettuce or other greens may come to mind. On the other hand, chicken salad, tuna salad and potato salad don’t necessarily imply anything green and leafy. And a juicy tomato salad is usually mostly tomatoes, with garlic and herbs added.
There’s really no salad I dislike, but lately it’s grain salads I desire. Give me quinoa, wheat berries, millet, buckwheat, brown rice or white: All are good candidates for salads. But on these cusp of summer days, one made with farro is what I’ve been craving for lunch or supper.
Gaining in popularity in the United States, farro, an ancient wheatlike grain, has long been prevalent in Italy and the Mediterranean. The word farro can be used to describe three varieties of ancient wheat — spelt (Triticum spelta), einkorn (Triticum monococcum) and emmer (Triticum dicoccum). Use whichever kind you find. Long a harder-to-find grain, it’s now found in supermarkets, health-food stores, Italian grocers and, of course, online.'>>>
https://www.nytimes.com/2018/06/08/dining/farro-salad-recipe.html?
Farro Salad
https://cooking.nytimes.com/recipes/1019344-farro-salad
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