Some Like it Hot Farro Salad (Virtual Salad Party + Cookbook Giveaway)


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I tell my hubby that I love him so much that I make him nutritious foods so he can live a long healthy life by my side.

But these days defining healthy doesn’t seem as easy as it used to be. After all now we have Atkins, Dukan, Paleo, pescatarian, vegetarian, vegan, raw, and macrobiotic diets (feel free to check out my friend’s Nissrine’s awesome macrobiotic blog). Just to name a few! And each one has their own perspective on how things should be done.

But for us “healthy” means following the old fashion seasonal food pyramid style diet. Which is why we try to eat a few vegetarian and/or vegan meals a weeks. Which is where this recipe comes into play (I think it’s even macrobiotic approved).

A few days ago a PR representing California Walnuts asked me to take part in their Virtual Salad Party. Making an entree salad from one of their featured chefs.

I chose chef’s Aida Mollenkamp recipe for “Farro with Carrots and Shallot-Walnut Gremolata” because of it’s use of high fiber farro and in season now french green beans. I also like the fact that while it’s a salad it’s also cooked food (I really like cooked food , I think it’s a Caribbean thing… hehehe). And this recipe is like the best of both worlds. It’s great warm, room temperature, cold and even reheated two days later.

In typical me fashion I tweaked Aida’s recipe a little to suit my personal preferences. I think recipes are jumping boards … Mainly I got rid of the fried shallot rings, reduced the olive oil, and incorporated the ‘germolata’ part directly into the salad instead of adding it as a slightly separate element.

What does all this mean to you?

Aida Mollenkamp - Keys to the Kitchen

That not only do get to read both of our versions to this recipe… But you all can also enter to get a copy of Aida’s cookbook Keys to the Kitchen! (I know, life is good!!!)

All you have to do to enter is leave a comment below or on my facebook page. One winner will be drawn at random literally from a hat probably sometime around midnight PST*** next Monday, June 16th…


Farro Salad with Green Beans, Carrots, and Roasted Walnuts

3/4 cups (140 g) semi-pearled farro
1/8 lb (approx 1/2 cup – 55 g) haricot verts* (aka French green beans) cut into 1-inch lengths
1/4 cup olive oil + 2 tbsp for frying
3  shallots finely chopped
1 large carrots (1/4lb or 110g), small dice
2 cloves garlic, minced
1/8 teaspoon ground cumin
pinch cinnamon
3 tbsp fresh Italian parsley, finely chopped
1 tbsp red wine vinegar
1/2 of one lemon (zest and juice)
1/2 cup (55g) toasted walnuts, coarsely chopped
salt and freshly ground black pepper

Serves: 2 entree size salad – Total Cook Time: Approx. 30 minutes

Farro Salad with Green Beans Carrots and Toasted Walnuts-3


1. Bring water and salt (I used 2 tsp) to a boil in a medium sauce pan. Once at a full boil stir in farro. Reduce to a simmer and cook for about 20 minutes. Add sliced green beans and cook for another 2-3 minutes. Drain and spread onto a baking sheet to cool.

2. While farro is cooking place a medium frying pan on stove, adding 2 tbsp olive oil, shallots and cumin. Cook for about 5 minutes on medium heat until shallots are soft. Mix in carrots, garlic, cinnamon and cook for another 3-5 minutes. Add salt and pepper to taste

3. Mix together farro, haricot verts, carrot shallot sauté, walnuts, remaining olive oil, vinegar, lemon juice and zest. Check for salt and pepper.


Feed your Love!


*Haricot verts are a french variety of green beans. They are a little slimmer and crisper than the average one sold at the supermarket. If you can’t find them use the normal ones. I promise I won’t tell anyone.
** My conversions from lbs to grams are not exact. I’m sorry people I just can bring myself to write 113 grams of carrots.

*** I extended the deadline from midnight Italian time to midnight PST.

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