Farro and Summer Bean Salad

½ pound yellow wax beans
½ pound French green beans
½ pound Scarlet runner beans
¼ cup shelled blanched fava beans
¼ cup shelled fresh peas or lima beans
1 cup cooked cooled farro
1 pint halved red and yellow pear tomatoes
2 sliced shallots
1 bunch fresh chopped parsley
Fresh oregano leaves
Kosher salt and fresh cracked black pepper
Extra virgin olive oil
Juice of one lemon
Red wine vinegar
2 tablespoons Dijon mustard
Grated Ricotta Salata*

Cook all the beans separately in boiling salted water and shock quickly in an ice bath. Cook the Farro like pasta in boiling water and when the grain is cooked through but still al dente drain from the water toss in olive oil and allow to cool at room temperate on a cookie sheet do not rinse and do not refrigerate. Pat all the beans dry and place in a large bowl. Add the farro, sliced shallot, pear tomatoes, fresh herbs and season with salt and pepper. In a separate bowl make a quick vinaigrette by whisking together the Dijon mustard with the lemon juice, red wine vinegar salt and pepper. Slowly whisk in the olive oil. Spoon the dressing over the salad and toss together. Garnish with fresh grated Ricotta Salata.

The salad will be best if made the same day and never refrigerated, It is better to dress the salad cover with plastic wrap an allow to sit at room temperature until served. Also fresh basil pesto would be a good summer substitute for the vinaigrette.

* Ricotta Salata is variation of Ricotta cheese made with sheep's milk. It has a blend of mellow, milky, nutty and sweet flavors.

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