Categories: August2010, barley, farro, salads, summer, whole_grains
Ingredients
- 2 medium cloves garlic, minced
- 1 teaspoon fine grain sea salt
- 1 cup / 240 ml buttermilk
- 1/2 cup / 120 ml good-quality white wine vinegar
- 1/2 cup / 120 ml extra virgin olive oil
- 1/4 cup chopped dill
- 1/2 cup chopped chives
- 1 tablespoon chopped thyme
- 7 small radishes, sliced paper thin
- 3 small zucchini, sliced paper thin
- 1 medium head of fennel, trimmed
- 4 cups cooked farro, cooled to room temp
- chopped chives for garnish
Directions
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Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.
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In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup / 240 ml of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste. Serve sprinkled with chives.