Farro Salad With Charred Shishito Peppers And Corn Recipes

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FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN



Farro Salad with Charred Shishito Peppers and Corn image

This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try-I use many of them for this recipe! -Tracy Kaifesh, Laguna Niguel, California

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup farro, rinsed
1/4 cup plus 2 teaspoons olive oil, divided
1/4 cup lime juice
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 ounces shishito peppers (about 20 peppers)
2 medium ears sweet corn, husked
1 cup chopped fresh tomatoes
1/2 cup crumbled Cotija cheese
1/2 cup sliced radishes
1/2 cup chopped green onions

Steps:

  • Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 233 calories, Fat 11g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

FARRO AND CORN SALAD



Farro and Corn Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup farro or barley
3 tablespoons extra-virgin olive oil
1 1/2 cups fresh corn kernels (from 3 ears corn)
1 cup cherry tomatoes (any color), halved
3 scallions, sliced
Kosher salt and freshly ground pepper
1 bunch arugula, chopped
1 teaspoon grated lemon zest
Juice of 1 lemon

Steps:

  • Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
  • Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

Nutrition Facts : Calories 213 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 122 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 grams

SPICY CORN AND SHISHITO SALAD



Spicy Corn and Shishito Salad image

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

Steps:

  • In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
  • Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
  • Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

WARM FARRO SALAD WITH CHARRED CORN



Warm Farro Salad with Charred Corn image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
Grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons minced shallot
Kosher salt and freshly ground pepper
6 ounces cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup apple cider vinegar
1 1/2 cups farro
3 ears of corn, shucked
1 tablespoon vegetable oil
1/2 cup Kalamata olives, pitted and chopped
1/4 cup pistachios, chopped
1 tablespoon thinly sliced fresh chives
2 tablespoons chiffonade fresh basil

Steps:

  • Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
  • For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
  • Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
  • While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
  • Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.

FARRO SALAD



Farro Salad image

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy!

Provided by Rita1652

Categories     Grains

Time 40m

Yield 15 serving(s)

Number Of Ingredients 17

2 cups hot water
1 cup cracked farro, perlato rinsed and picked over
salt (to season)
4 tablespoons fig balsamic vinegar
2 tablespoons olive oil
salt and pepper
1/2 teaspoon dried Italian spices
1 teaspoon fresh basil, minced
1 garlic clove, minced
red pepper flakes, to taste
3/4 cup minced onion
1 cup minced cucumber, seeded and peeled
1 cup diced tomato
2 tablespoons sun-dried tomatoes packed in oil, minced
1 cup frozen peas
2 tablespoons pine nuts, toasted rough chopped
1 ounce shredded pecorino romano cheese

Steps:

  • In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
  • Meanwhile, in a large bowl stir together dressing ingredients.
  • Add the rest of the salad ingredients and toss.
  • When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
  • Tasty as is or chill and let flavors come together.
  • Season with additional herbs, salt and pepper if needed.
  • Garnish with fresh basil.

FARRO SALAD WITH CORN AND CRISPY CHICKPEAS



Farro Salad With Corn and Crispy Chickpeas image

This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 (15-ounce) can chickpeas, drained and rinsed, or use 1 3/4 cups cooked chickpeas
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of ground allspice
Pinch of ground cayenne
1 teaspoon kosher salt, plus more for boiling the farro
1 cup pearled or semi-pearled farro
1 bay leaf
5 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons cider vinegar
1/2 teaspoon ground coriander
2 cups fresh corn kernels, from about 3 ears corn, or use frozen corn
1/4 cup thinly sliced scallions, white and green parts
1/2 cup thinly sliced fennel
1/2 cup chopped mixed fresh herbs, such as parsley, cilantro, mint and/or basil
Flaky sea salt, for serving

Steps:

  • Start the chickpeas: Spread drained chickpeas on a rimmed sheet pan lined with a clean dish towel or a double layer of paper towels. Let air-dry for at least 30 minutes while you cook the farro.
  • Prepare the farro: Bring a medium pot of well-salted water to a boil. Add farro and bay leaf. Cook until tender, 20 to 30 minutes. Drain well, discarding bay leaf. Put farro in a bowl and, while still warm, stir in 5 tablespoons of the olive oil, the vinegar, 3/4 teaspoon salt and the coriander. Let farro cool to room temperature.
  • Heat oven to 425 degrees. While the farro cools, roast the crispy chickpeas and the corn in the same oven.
  • For the chickpeas, remove towels from the baking sheet and toss chickpeas with olive oil, 1/2 teaspoon salt and spices until well coated. Roast, tossing halfway through, until golden and crispy, about 25 minutes. Transfer pan to a wire rack to cool.
  • In a mixing bowl, lightly drizzle kernels with remaining 1/2 tablespoon olive oil and 1/4 teaspoon salt, and toss to coat. Spread corn in a single even layer on a rimmed sheet pan. Roast, tossing halfway through roasting, until golden brown and fragrant, about 20 minutes.
  • Add corn to farro mixture, along with the scallions, fennel and herbs, tossing to combine. Taste, and add more salt and/or vinegar if needed. Just before serving, fold in crispy chickpeas so they remain crunchy. Top with another drizzle of olive oil and flaky sea salt.

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