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Correo Electrónico
Add a photoI first had this recipe at Print Works Bistro in Greensboro, and loved it. I was lucky enough for the chef to give me the recipe! In the fall we make it with sweet potatoes. Cook the sweet potatoes and slice , add instead of the vegetables.
Ingredientes
- 5 ounces salmon – grilled or baked
- 5 ounces prepared farro (prepare according to package)
- 1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)
- 1/4 cup pine nuts – toasted
- 2 fluid ounces Garlic Oregano Dressing (see recipe)
- 1 ounce feta cheese
- Salt & pepper to taste
- Grilled Summer Vegetables
- 1 pound fresh eggplant sliced ½” thick on the bias
- 1 pound fresh yellow squash sliced ½” thick on the bias
- 1 pound fresh zucchini sliced ½” thick on the bias
- 1 pound red bell pepper cut into 2” squares
- 1 pound red onions cut into 2” squares
- 4 ounces chopped fresh garlic
- 1 ounce chopped fresh basil
- 1 ounce chopped fresh oregano
- ½ ounce fresh rosemary
- 1 cup extra virgin olive oil
- Garlic Oregano Dressing
- 3/4 cup canola oil
- 3/4 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 1/4 cup red wine vinegar
- 1/2 tablespoon Dijon mustard
- Salt & pepper to taste
- 2 tablespoons chopped fresh oregano
- 4 teaspoons chopped garlic
Direcciones
- Grill or bake salmon and set aside.
- Prepare farro according to package instructions.
- Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes.
- In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl
- and top with salmon. Drizzle with dressing and sprinkle with feta cheese.
