Categories: August2010, barley, farro, salads, summer, whole_grains

Ingredients

• 2 medium cloves garlic, minced
• 1 teaspoon fine grain sea salt
• 1 cup / 240 ml buttermilk
• 1/2 cup / 120 ml good-quality white wine vinegar
• 1/2 cup / 120 ml extra virgin olive oil
• 1/4 cup chopped dill
• 1/2 cup chopped chives
• 1 tablespoon chopped thyme
• 7 small radishes, sliced paper thin
• 3 small zucchini, sliced paper thin
• 1 medium head of fennel, trimmed
• 4 cups cooked farro, cooled to room temp
• chopped chives for garnish

Directions

1. Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, 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 / 240 ml 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.

Email to a friend | Print this recipe | Back