Fresh Corn and Farro Salad with Avocado and Tomatoes
Yield: 4-6 servings
1/2 cup Farro
1-3/4 cup Water
As needed Kosher salt
¼ cup Olive oil
3 ears Sweet corn, kernels removed from the husk
2 tsp Dijon mustard
2 Tbsp White wine vinegar
To taste Freshly ground black pepper
1-½ cups Tomato, diced
1/4 cup Thinly sliced red onion
2 small Avocado, cut in cubes
¼ cup Basil leaves, sliced
1. Combine the farro, water and a pinch of salt in a 2 qt. saucepan. Bring to a boil, lower heat to a simmer, cover and cook on low for about 45 minutes until tender; set aside.
2. Heat a large sauté pan over medium heat, add 1 Tbsp. of the olive oil and the corn; sauté a few minutes until corn is tender. Transfer to a mixing bowl.
3. In a separate bowl, make the vinaigrette. Whisk together the mustard, vinegar and remaining oil, season to taste with salt and pepper.
4. Add the farro to the corn, followed by the tomato, onion, avocado and basil. Pour vinaigrette over and toss gently to combine. Check seasoning.