One of the many reasons to celebrate spring is the return of fresh cherries! This recipe, courtesy of Ruth Cousineau, combines sweet, juicy cherries, crunchy celery and a mustardy dressing with healthy farro for a great summer salad. This is a perfect side dish for grilled meats or fish. If you can’t find farro, substitute wheat berries, barley or quinoa.
5 cups water
1 1/2 cups uncooked farro
1/2 tsp. salt
3/4 pound sweet cherries, pitted and halved (about 2 cups)
2/3 cup diced celery
1/2 cup coarsely chopped walnuts, toasted
1/4 cup packed fresh flat-leaf parsley leaves
2 Tbs. lemon juice
1 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1/4 tsp. freshly ground black pepper
3 Tbs. extra-virgin olive oil
Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 tsp. salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature for 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl..
Combine lemon juice, mustard, honey, pepper, and remaining 1/4 tsp. salt, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Pour dressing over farro mixture and toss to coat. Serves 6.
Note: Toast walnuts in a 400 degree oven for about 8 minutes, then cool and chop. The salad is best served at room temperature.
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