Farro and Charred Corn Salad

• 1 1/4 cups (8 ounces) farro (may substitute barley, wheat berries, brown rice or your favorite whole grain)
• 1/3 cup sherry vinegar or red wine vinegar, plus more to taste
• 1/3 cup extra-virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon fine sea salt or table salt, plus more to taste
• 1/2 small (4 ounces) red onion, thinly sliced
• 2 to 4 large ears fresh corn, shucked

Optional:
• 4 ounces queso fresco or feta, drained and crumbled
• 1/2 cup (2 1/2 ounces) roasted almonds, chopped
• 1 cup (1/2 ounce) lightly packed fresh mint or basil leaves, torn into small pieces

Bring a medium pot of salted water to a boil. Add the farro and boil until cooked through and al dente but not mushy, 20 to 35 minutes.

Meanwhile, pickle the onion: In a large bowl, whisk together the vinegar, oil, honey and salt. Add the onion and toss to combine, lightly pressing to submerge if needed.

Once the farro is al dente, drain it in a fine-mesh strainer and rinse with cold water to cool it. Add the drained farro to the bowl with the pickled onions and toss to combine.

To char the corn, heat a large, dry cast-iron skillet over medium-high heat for several minutes. Add the corn and cook, rotating every few minutes, until charred in spots and bright yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Working with one ear at a time, cut the corn in half crosswise, then stand each half cut side down on the board and use a sharp knife to cut the kernels off the cob. Repeat with the remaining corn.

To assemble the salad, add the charred corn and optionally the queso fresco, almonds, mint and to the farro, and toss to combine. Season with generous amounts of black pepper, taste, and add more salt or vinegar, if needed. Serve at room temperature or cover and transfer to the refrigerator to chill and eat cold.

Recipe from the Washington Post

  

Panzanella

• 4 oz Grape Totatoes
• 1 Tbsp Red Wine Vinegar
• 1 oz Pitted Olives, Nicoise or other
• 2 Persian Cucumbers
• 2 Tbsp Mayonnaise
• 1/2 Tbsp Italian Seasoning
• Small Baguette
• 1/4 Cup Grated Parmesan Cheese

Large dice Baguette

Halve the tomatoes

Quarter the cucumbers lengthwise, the cut crosswise into 1/2 inch pieces.

Roughly chop olives

Combine vegetables in a large bowl, add vinegar and 1 tbsp olive oil, season with salt/pepper. Stir to coat.

In a medium pan, head 2 tbsp olive oil, medium heat, add diced baguette, season with salt pepper. Cook stirring frequently, 7 to 9 minutes, or until browned and toasted.

Transfer to bowl of prepared vegetables.

Add mayo, cheese and Italian seasoning. Stir to combine

  

Benihana Ginger Salad Dressing

• 1/2 cup minced onion
• 1/2 cup peanut oil
• 1/3 cup rice vinegar
• 2 tablespoons water
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced celery
• 2 tablespoons ketchup
• 4 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

Makes 1 3/4 cups.

Olive Garden Dressing

• 1/2 cup mayo
• 1/3 cup white vinegar
• 1 teaspoon dill
• 2 tablespoon parmesan cheese
• 2 tablespoons Romano cheese
• 1/4 teaspoon garlic salt or 1 clove garlic
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon parsley
• 1 tablespoon lemon

Mix

Vinaigrette

• 2 tablespoons sherry vinegar
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2/3 cup olive oil

 In a small bowl, using a wire whisk, blend together the sherry and balsamic vinegars, salt and white pepper.

Add the oil in a steady stream, whisking until well blended and emulsified, about 1 minute.