TLC Cooking "Emeril's Farro and Dandelion Salad"

Emeril's Farro and Dandelion Salad

YIELD 6 to 8 servings

INGREDIENTS

3 cups	cooked farro
2 bunches	dandelion leaves, cut crosswise into thin strips
1 cup	thinly sliced radicchio
1 cup	chopped tomatoes
1 cup	medium diced cucumber, peeled and seeded
1 cup	medium diced zucchini
1/2 cup	medium diced red pepper
2 tablespoons	chiffonade of fresh basil
1/4 cup	balsamic vinegar
2 teaspoons	Dijon mustard
1 teaspoon	salt
1/2 teaspoon	freshly ground black pepper
1/2 cup	olive oil
Fresh grated Parmesan, to taste

(drained)

PREPARATION:

Method:

In a large bowl, combine the farro, dandelion, radicchio, tomatoes, cucumber, zucchini, red pepper and basil. In a small bowl, combine the balsamic vinegar, Dijon mustard, salt and pepper. Slowly whisk in the olive oil until the mixture becomes emulsified. Pour the vinaigrette over the salad and mix well. Serve garnished with freshly grated Parmesan cheese. Salad may be assembled up to 1 day in advance and refrigerated overnight, then brought to cool room temperature before serving (toss just before serving to redistribute vinaigrette).
Editor's Note: Look for organic cheese and organic, locally-grown produce as much as possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Souper Girl Episode of Emeril Green.

This recipe appears in: Salads

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