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Chef's Quick Tip: Power Salad

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NORWALK -

INGREDIENTS
4 1/2 cups Vegetable broth
1 Onion, chopped
1 Bay leaf
1/4 tsp Salt, kosher
1/2 tsp Allspice, ground
3/4 cup Bulgur, wheat, coarse
1/3 cup Farro
1/4 cup Olive oil
2 cups water
2 TB Lemon, juice
1/2 tsp Lemon, zest
1 Cucumber,  seedless, halved lengthwise, cut into ¼-inch dice
2 TB Parsley, chopped
2 TB Cilantro, chopped
1 oz. Lettuce, soft , chopped
1 Tomato, confit, medium

CUMIN VINAIGRETTE
2 tsp fresh Lime juice
1 TB Champagne vinegar
1 ea Garlic, clove, puree
1/4 tsp Salt, kosher
1/2 tsp Pepper, black, ground
1 tsp Cumin seed, toasted, ground in spiced mill
1 tsp Dijon, mustard
1/4 cup Olive oil

PROCEDURE:

Always wash and sanitize hands, work area, and utensils prior to starting task.

TO COOK THE GRAINS:

Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the grains from the heat, discard the bay leaf and stir in lemon juice.

Cook farro in 1 tablespoon oil in another heavy medium saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes. Stir in water and 1/4 teaspoon salt and simmer, uncovered, until just tender, about 15 minutes. Drain. Spread on a plate and cool completely. 
Whisk together lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper and pour over cooled farro

TO MAKE THE VINAIGRETTE:

Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.

TO SERVE:

Meanwhile, in a medium bowl, combine, cooked lentil, bulgur wheat, faro with diced cucumber, tomato and herbs.  Toss the grain mixture with the vinaigrette and serve immediately in a salad bowl.

For more information, click here.

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