Farro is one of the healthiest grains around that you do not hear very much about. This wheat grain is an Italian favorite and was eaten by people residing in the Near Eastern and Mediterranean regions for thousands of years. A salad that combines delicious grilled veggies like onions, tomatoes, and eggplant with farro is a light summertime dish.
You will need:
• 1 ½ cups farro
• ¼ cup chopped fresh dill, additional for garnish
• 3 baby Japanese eggplants, halved
• Fresh ground black pepper
• Olive oil, for brushing
• 1 small red onion, peeled and halved, then sliced thickly
• Large pot
• Large bowl
• Mixing spoon
• Kitchen knife
• Pastry brush
• Cutting board
For Sherry Vinaigrette dressing:
• 1 small shallot, chopped finely
• ½ cup olive oil
• ¼ cup balsamic or sherry vinegar
• ¼ cup chopped fresh dill
• 2 teaspoons Dijon mustard
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon kosher salt
• Small bowl
Step 1: Boil a pot of salted water. Add farro and cook about 15 minutes or until it is just tender. Drain farro in the colander and put it into the large bowl.
Step 2: Heat the grill to high. While performing Step One, brush oil on the onion and eggplant pieces. Season with pepper and salt. Grill onions and eggplant for 3 to 4 minutes per side or until cooked through. Remove these vegetables from the grill and cut them into one-inch diced pieces.
Step 3: Add diced onions and eggplant to the farro. Add the dill and tomatoes.
Step 4: Make the sherry vinaigrette by whisking together the dill, pepper, salt, mustard, vinegar, and shallot within the small bowl. Whisk in oil slowly until it emulsifies.
Step 5: Pour the sherry vinaigrette over the farro mixture. Stir it with the spoon to combine. Use additional dill to garnish. Serve at room temperature.