Friday, July 15, 2011

Corn and Farro Salad = Grilled Endive + Yellow Mole Vinaigrette

what you need:
farro, 1 cup
fresh corn, husk on, 3 each

water, 1 gallon (for soaking corn) + 1 quart (for cooking farro)
kosher salt, 2 1/2 Tbs
canola oil, 4 Tbs
belgian endive, 3 heads
large tomatoes, medium dice, 2 each
walnuts, chopped, 6 oz
cilantro, chopped, 1 1/2 Tbsp 
fleur de sel, to taste
cracked black pepper, to taste
yellow mole vinaigrette, 1/4 cup
corn nuts, chopped, 1/4 cup
how you make it:
1. Soak the corn overnight (with the husk on) in the water and 2 Tbs of kosher salt. Drain.
2. In a medium saucepan, add the farro to 1 quart of water and 1/2 Tbs of kosher salt, bring to a boil, lower the heat to a simmer, and cook covered for 30-35 minutes until tender. Drain and cool. Fluff with a fork.
4. Lightly oil the corn and the endive, season with salt and pepper, and grill until both are tender. Cool.
5. With a knife, remove the corn from the cob and place into a bowl.
6. Cut the endive into 1/2 inch slices, discarding the stem, and mix with the corn and farro.
7. Add the rest of the ingredients and mix well until all ingredients are evenly distributed. Serve.