Thursday, July 26, 2012
Bite with Belkys: Farro Salad from Salumeria 104
If you're craving a light summer salad, wait until you see what one local chef is bringing from his motherland. He is adding his own native unique twist. Time to grab A Bite with Belkys.
The Chef & Owner: Angelo Masarin
The Restaurant: Salumeria 104
The Dish: Farro Salad
1 bag of farro
1 bunch of asparagus, blanched, grilled, and chopped
1 fennel, blanched, grilled, and chopped
1 corn, blanched, grilled and cut off the cob
extra virgin olive oil, as needed
salt, to taste
pepper, to taste
1 preserved lemon, sliced
5 cups of grape tomatoes, cut in half
1 bunch of scallion, chopped
fresh parsley, as needed
vermont goat cheese, a little for garnish
Method of Preparation:
-First, rinse the farro. Then, let it cook in boiling salted water for about 45 minutes. Strain it and set it to the side.
-Next, in another pot of boiling salted water blanch asparagus. Then, blanch fennel and corn. Place the veggies on a grill and add extra virgin olive oil and a little salt and pepper.
-To assemble the salad, in a bowl combine the cooked farro, asparagus, fennel, corn off the cob, preserved lemon, grape tomatoes, scallion and parsley. Then, add a pinch of salt, pepper and extra virgin olive oil.
At the restaurant, they garnish with edible flower petals and vermont goat cheese.
Serving Suggestion: Sauvignon Blanc
FOR MORE INFORMATION:
3451 NE 1st Ave, Ste #104
Miami, FL 33137