Bite with Belkys: Farro Salad from Salumeria 104

The Chef & Owner: Angelo Masarin

The Restaurant: Salumeria 104

The Dish: Farro Salad

Ingredients:

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.

To Plate:

At the restaurant, they garnish with edible flower petals and vermont goat cheese.

Serves: 4-6

Serving Suggestion: Sauvignon Blanc

FOR MORE INFORMATION:

Salumeria 104

3451 NE 1st Ave, Ste #104

Miami, FL 33137

(305) 424-9588

www.salumeria104.com