Fregola Corn Salad Recipes

FREGOLA SALAD WITH GRILLED HALLOUMI

Steps:

• Toast the walnuts in a small sauté pan over medium heat, tossing often, until golden brown and fragrant, 3 minutes. Let cool, then coarsely chop.
• Cook fregola in a large pot of boiling salted water according to package directions. Drain, but do not rinse; spread out on a baking sheet to cool.
• Set your grill on to medium-high heat. Rub corn with a tablespoon of oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 10 minutes or so depending on size of corn ears. Transfer to a platter and let cool.
• Brush cheese with tablespoon oil and grill, turning once, until lightly charred on each side, about 5 minutes. Transfer to platter with corn and let cool.
• Cut the kernels from corn cobs and place into a large bowl. Add green onions, parsley, basil, mint, walnuts, and fregola. Tear Halloumi into bite-size pieces. Add to bowl and toss to combine.
• Whisk together the dressing ingredients (lemon juice, vinegar, and oil). Pour over salad and toss to mix thoroughly. Season with salt, pepper, and more lemon, if desired.

HERBED FREGOLA

Steps:

• Bring a saucepan of salted water to a boil. Add 1 1/4 cups fregola and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl; add 2 tablespoons butter and the zest of 1/2 lemon and toss. Stir in 1/4 cup chopped dill and 2 tablespoons chopped chives; season with salt and pepper.

FREGOLA WITH CORN

Steps:

• In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.
• Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
• Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.