Farro Salad With Summer Corn & Mini Kumato®
4Farro Salad With Summer Corn & Mini Kumato®Serves 4
1515 Mins 15 Mins 30 Mins
- 1 cup farro
- 3 oz. jamon Serrano, torn into bite-size pieces
- 4 Tbsp. extra-virgin olive oil, divided
- 1 shallot, finely chopped
- 1 lemon
- 2-½ cups water
- 1 Tbsp. kosher salt (plus more for seasoning)
- 1 cup arugula
- 1/4 cup chopped chives
- ½ cup grated parmesan cheese, plus more for serving
- 1 avocado, sliced
- 1 ear of corn, grilled and kernels removed from the cobb
- 1 cup Mini Kumato®
- 2 tsp. freshly cracked black pepper
- Using a vegetable peeler, peel two long strips of rind from the lemon. Reserve peels and remaining lemon.
- Preheat a large saucepan over medium-low heat. Add 2 Tbsp. extra-virgin olive oil and the shallot and cook, stirring occasionally, until the shallot is translucent but has not browned. Next, add 2-½ cups of water, 1 Tbsp. kosher salt and the two pieces of lemon peels. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, about 10 to 15 minutes; drain well and add to a large bowl. While the farro is still warm, add in 2 Tbsp. extra-virgin olive oil, grated parmesan cheese, and black pepper. Zest and juice the remaining lemon and add them to the farro. Season with kosher salt and black pepper to taste.
- Add the arugula and chives to the farro, toss to combine, then transfer to a serving platter. Top with the charred corn, jamon Serrano, mini kumatos, and avocado. Sprinkle with additional grated parmesan cheese and serve.
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