Friday, March 2, 2012

faro salad with cherries and almonds

I have been craving faro, so I came up with this Indian influenced salad to have on hand for the weekend. I had never roasted a whole garlic bulb before, which is kind of odd, but decided to try it for this and I think it adds a wonderfully mellow garlic flavor that fresh garlic would not.

1 c of faro
scant 1/3 c red onion, finely chopped
1/2 c celery, chopped
1/4 c almonds
1/2 c dried cherries, roughly chopped
1/4 c chiffonaded basil

for the dressing:
1/4 c olive oil
one small bulb of garlic
1 1/2 T fresh lemon juice
1/8 t freshly grated nutmeg
1/4 t cardamon
1/4 t turmeric
1/2 t salt
1/4 t fresh pepper
1 t freshly grated ginger 

Slice off  the tip of the garlic bulb, place on a piece of tin foil, give it a small drizzle of olive oil, and wrap. Bake at 400 degrees for about 30 minutes until the cloves are soft and browning. While that's going on, rinse and cook the faro. This takes about 15 minutes. When it's done, drain and pour into a bowl. 
Toast the almonds in a dry pan for a few minutes over medium heat. Don't turn your back for long or they will burn. Cool the nuts and roughly chop, just so you don't get a whole almond, big chunks are fine. Chop and add the onion, cherries and almonds.  (I don't know how Indian cherries are, but it works)
When the garlic has cooled so it can be handled, squeeze out the cloves into a small jar or bowl/measuring cup. Add the rest of the ingredients for the dressing and mash together as best you can. I used a pestle. Press dressing through a sieve onto the salad, add the basil and mix together. You may want to add a little more lemon juice. This is best at room temperature so all the flavors come through.

just love how cool this looks

No comments:

Post a Comment