Farro Salad With Eggplant , Tomatoes And Onions
From fluffy24 13 years agoIngredients
- 1 1/2 cups farro shopping list
- 3 Japanese (baby) eggplants, halved shopping list
- 1 small red onion, peeled, halved, and thickly sliced shopping list
- olive oil, for brushing shopping list
- salt and freshly ground black pepper shopping list
- 1/2 pint grape tomatoes, washed and sliced in 1/2 shopping list
- 1/4 cup chopped fresh dill, plus more for garnish shopping list
- Sherry vinaigrette, recipe follows shopping list
- Directions shopping list
- Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl. shopping list
- . shopping list
- Sherry Vinaigrette: shopping list
- 1 small shallot, finely chopped shopping list
- 1/4 cup sherry vinegar or balsamic vinegar shopping list
- 2 teaspoons Dijon mustard shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 cup chopped fresh dill shopping list
- 1/2 cup olive oil shopping list
- . shopping list
How to make it
- Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature
- Sherry Vinaigrette
- Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified
People Who Like This Dish 2
- lilletblanc SAINT LOUIS, MO
- fluffy24 Cranston, RI
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