Pickled Rhubarb and Farro Salad
Make the most of an early spring craving with this Pickled Rhubarb and Farro Salad.
Pickled Rhubarb and Farro Salad
Photo Credit : Krissy O'SheaMake the most of an early spring craving with this Pickled Rhubarb and Farro Salad. The sweet-tangy pickled rhubarb and rich buttermilk dressing are perfect after a long winter of root vegetables. Farro is a chewy, nutty grain that’s now found in most supermarkets, but you could use a rye or wheat berry instead, or quinoa. The salad is hearty enough for the still-cold spring days, but it hints at the brightness of the growing season ahead.
Yield:
4 servingsFor the pickled rhubarb
Ingredients
4 large rhubarb stalks (or 6 medium), cut into 1-inch pieces
1 1/4cups white wine vinegar
1/2 cup water
3/4 cup granulated sugar
6 whole cloves
3 bay leaves
Instructions
First, prepare the rhubarb: Place the chopped stalks into a 1-quart Mason jar. Put the other ingredients into a saucepan over medium heat and stir until sugar dissolves. Increase heat to high and bring to a boil, then immediately pour over the rhubarb. Cover the jar and let stand until the rhubarb is softened, about two hours. Set aside, or refrigerate for up to two weeks.
For the salad
Ingredients
1 cup (225 grams) farro
4 cups water
Juice of half a lemon
2 tablespoons white wine vinegar
1 small garlic clove, minced
1 1/2 teaspoons kosher salt
Freshly ground black pepper, to taste
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
1/2 cup feta, cubed
1 large cucumber, peeled, deseeded, and cut into 1/4-inch half-moons
1 cup fresh or frozen green peas (defrosted)
3 tablespoons thinly sliced mint
3 tablespoons chopped dill
Instructions
Next, make the salad: Rinse the farro, then combine with water in a large pot over high heat. Bring to a boil, then reduce to a simmer and cook until the farro is al dente, 20 to 25 minutes. Drain and transfer to a large mixing bowl. Add lemon juice, vinegar, garlic, salt, and pepper. Let stand 5 minutes, then add buttermilk. Toss to combine. Drain the rhubarb and add to the salad, along with the olive oil; toss to combine. Just before serving, fold in the feta, cucumber, and peas. Top with mint and dill.
