Farro Buttermilk Salad

My obsession with farro continues … it really has the best nutty flavor and chewy texture with a nice bite. The lovely and talented jewelry designer, Courtney Fischer, came for an afternoon visit last week and I made this hearty salad as a little munchable to enjoy with our sunny afternoon cocktails. Sometimes you have to indulge yourself a bit … and this salad provided a nice healthy balance. I discovered it over at 101 Cookbooks — a great source for all things grainy, delicious and healthful by food blogger Heidi Swanson. Heidi mentions that the dressing will appear quite thin — it does — but not to worry as it absorbs beautifully into the grains and coats everything in yummy buttermilky-ness.

Buttermilk Farro Salad

Adapted from 101 Cookbooks
Serves 4

1 medium cloves garlic, minced
1/2 teaspoon fine grain sea salt
1/2 cup buttermilk
2 Tablespoons good-quality white wine vinegar
2 Tablespoons cup extra virgin olive oil
2 Tablespoons chopped dill
1/4 cup chopped chives
1 teaspoons chopped thyme

3-4 small radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 medium head of fennel, trimmed and sliced paper thin

2 cups cooked farro, cooled to room temp
chopped chives for garnish

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 or shake to combine and let sit for 5 minutes or so. Gradually whisk in the olive oil, then stir in the herbs.

In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup 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.