This recipe contains traditional Italian ingredients from the earth – farro, favas, porcini mushrooms, leeks and fennel along with freshly shaved Pecorino or Parmigiano cheese.
AuthorPatricia K. Rose
1/4cupdried Porcini mushrooms
1 1/3cupItalian Farro
1leek cleaned and sliced
8ouncesfava beans or soy beansabout 2 1/2 cups
2cupsleaf lettuce or baby salad greens
1/4cupcheese shavings from hard cheese – pecorino, parmigiano, manchego
Soak dried mushrooms in about 2-3 cups hot water from the tap. Leave sit on the counter for 15 minutes or more…until mushrooms are rehydrated. Drain when ready to use in salad. Save liquid (minus sand at bottom) for another recipe like a soup. Chop mushrooms fine – mince like garlic – and set aside.
Rinse the farro in a colander under running water until clear. Cook the farro in boiling salted water for about 20-30 minutes until farro is al dente. Farro will be soft, but crunchy. Once the farro is cooked, drain the farro and place in your salad bowl.
While mushrooms are soaking and farro is cooking, prep vegetables. Coat skillet with olive oil and turn to medium heat. Add leek, fennel, celery, and cook until soft. Add drained mushrooms when they are ready, along with minced garlic and fava or soy beans and cook until heated through and beans are tender crisp. When done, add to the salad bowl.
Assemble salad in bowl by combining farro, vegetable mixture, thyme leaves. Toss mixture and then add in salad greens or serve on a bed of lettuce. Season with salt and pepper and drizzle with additional olive oil. Divide among plates and shave cheese over the top. Serve.