09 July 2013

Seasonal Recipe: Farro Salad with Roasted Peaches, Pole Beans and Buttermilk Mint Vinaigrette

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This season, Green Zebra Grocery is visiting our Kenton Market once a month, armed with recipes, fun giveaways and information about their new stores.  They will also sample delicious, seasonal dishes like the one below.  Stop by and see them on July 19, August 16 and September 20th.

Photo by Allison Jones

Photo by Allison Jones

Farro Salad with Roasted Peaches, Pole Beans and Buttermilk Mint Vinaigrette

Recipe by Green Zebra Grocery

Ingredients

2 medium cloves garlic, minced
1 t Kosher Salt
1 cup buttermilk
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup chopped mint
1/4 cup chopped basil
1/4 cup chopped parsley
2 cups farro, uncooked
5 peaches, pitted and diced into 2” squares
3 cups pole beans, stemmed and cut
into 2” pieces
2 T olive oil
salt and black pepper to taste

Preparation

Pre-heat oven to 400 degrees.

Rinse farro well. Add to a pan with 4 cups water and 1 T salt. Bring to a low simmer and cook for about 40 minutes. The grains should be tender but not mushy. Drain off any extra liquid and cool to room temperature.

In a large bowl, toss peaches and green beans with olive oil and season with salt and pepper. Place on a cookie sheet then put into the oven and cook for about 5 minutes or until green beans are just tender. Set aside to cool.

Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of a knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together and let sit for 5 minutes. Slowly whisk in the olive oil, then add herbs and a pinch of black pepper.

In a large bowl toss together the farro, peaches, and green beans. Add 1 cup of the dressing, toss, and let sit for 5 minutes. Taste, adjust seasonings, and add more dressing if needed.

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