My hubby said it perfectly: “what a great summer salad!”. Not only is it pleasantly crunchy and hearty, it’s also super easy to make. And it’s great for leftovers (I can vouch for that because I ate it for lunch three days in a row), so it would hold up well for a picnic or day at the beach.
Inspired by Bon Appetit.
1 cup semi-pearled farro
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 ears of corn
3 green onions, thinly sliced
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons shallot, minced
1 teaspoon Dijon mustard
1 cup goat cheese, crumbled
Bring a large saucepan or stockpot of salted water to a boil. Add farro and simmer for 20 minutes, or until tender. Drain and pour into a bowl.
Use the same pot of boiling water and blanch the green beans for 6-7 minutes, or until tender. Rinse under cold water.
In the meantime, cut the corn kernels from the cob. Add them to a bowl with farro and stir in the green onions and green beans. In a separate bowl, mix the marjoram through mustard to form a vinaigrette. Pour vinaigrette over the farro mixture and then stir in the goat cheese.
Serve chilled or at room temperature.