Tuna And Farro Salad
This hearty farro salad is a delightful medley of flavors and textures, featuring tender farro grains tossed with Italian tuna, crunchy celery, and a zesty vinaigrette. Topped with julienned radicchio and a drizzle of olive oil, this dish is perfect for a light and refreshing meal. Serve this vibrant salad at your next gathering and watch it disappear quickly!
— Constant Cookbook
Ingredients
- 1 1/2 cups farro, soaked in water to cover for 20
- minutes and drained
- 1/3 cup olive oil
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 4 tsp. brined-cured green peppercorns, chopped
- 1/2 tsp. kosher salt
- 1 can (10 1/2 oz.) Italian tuna packed in olive
- oil, drained and flaked
- 1/2 white onion, finely diced
- 1 celery stalk, thinly sliced
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground pepper, to taste
- 1 small head radicchio, julienned
- Lemon wedges for garnish
- Extra-virgin olive oil for drizzling
Instructions
- In a large saucepan over high heat, combine the farro with 6 cups (48 fl. oz./1.5 ml) water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the grains are tender but not soft, about 30 minutes. Pour into a colander, rinse with cold water and set aside to drain.
- To make the vinaigrette, in a large salad bowl, whisk together the olive oil, vinegar, lemon juice, peppercorns and salt.
- Add the farro, tuna, onion, celery, chopped parsley and garlic to the vinaigrette and toss until evenly coated. Season with salt and pepper. (The salad can be prepared up to 4 hours in advance, covered with plastic wrap and stored at cool room temperature.)
- To serve, add the radicchio to the salad bowl and toss to combine. Garnish with the lemon wedges and drizzle with a little olive oil. Garnish with parsley leaves and serve immediately. Serves 8.
- Adapted from Williams-Sonoma <i>Outdoor Entertaining</i>, by George Dolese (Free Press, 2006)
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