Farro Salad with Grilled Vegetables & Comté | culture: the word on cheese
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Farro Salad with Grilled Vegetables & Comté

, and | July 10, 2014
This article is from: Summer 2014

Farro Salad with Grilled Vegetables & Comté

Caroline Wright
This farro salad—a mix of summer’s best vegetables that have been grilled, chopped, and mixed with a handful of grated Comté—makes for great leftovers. The fresh and bright flavors of this salad only intensify and blend as it marinates, so set aside a portion to look forward to the next day at lunchtime.
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Ingredients
  

HONEY-SHERRY VINAIGRETTE

  • 1 tablespoon sherry vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • Kosher salt to taste
  • Freshly ground black pepper to taste

SALAD

  • 2 sweet peppers 5 ounces, cut into 3-inch strips
  • 1 ⁄2 medium eggplant 7 ounces, sliced crosswise into 1-inch rounds
  • 1 medium zucchini 7 ounces, sliced into 1-inch planks
  • 3 scallions
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 ⁄2 cup farro cooked according to package directions and cooled
  • 2 ounces Comté coarsely grated (3⁄4 cup)

Notes

HONEY-SHERRY VINAIGRETTE: In a small bowl, whisk together vinegar, olive oil, and honey until combined. Season to taste with salt and pepper.
SALAD: Heat grill to medium- high. Meanwhile, on a large, rimmed baking sheet, drizzle peppers, eggplant, zucchini, and scallions with oil. Season vegetables generously with salt and pepper, and toss to combine. Place vegetables on grill, and grill until peppers are tender and charred, 8 minutes. Return vegetables to baking sheet, and set aside until cool enough to handle, about 5 minutes. Chop vegetables into 1⁄2-inch pieces.
In a large bowl, combine farro, cooked vegetables, Comté, and dressing. Toss to coat salad.
Caroline Wright is the author of Twenty-Dollar Twenty-Minute Meals

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Photographer Evi Abeler

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Stylist Laura Knoop

Laura Knoop is a New York City-based food stylist with a studio in Harlem.

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