Buttermilk Farro Salad with radish and zucchini

Crop Radish

 

2 medium cloves garlic
minced
1 teaspoon fine grain sea salt
1 cup / 240 ml buttermilk
1/4 cup / 60 ml white wine vinegar
1/4 cup / 60 ml extra virgin olive oil
1/4 cup chopped dill
1/2 cup chopped scallions (or chives)
1 tablespoon chopped parsley
7 small radishes, sliced paper thin
3 small zucchini, sliced paper thin
1 medium head of fennel, trimmed and sliced paper thin (optional. could substitute with kohlrabi)
4 cups cooked farro (or substitute with another cooked grain such as: wheat berries, barley or brown rice), cooled to room temp

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 and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.In a large bowl gently toss the radishes, zucchini, and fennel with the farro grains. Add 1 cup / 240 ml 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 fresh herbs.

Serves 8.
Prep time: 20 min – Cook time: 10 min
Modified from “101 cookbooks – a recipe journal”  http://www.101cookbooks.com/archives/buttermilk-farro-salad-recipe.html