Sometimes we can’t leave well enough alone . . . . like with our Farro Tabbouleh with Kale, Cucumber and Mint recipe.
It all started when we saw the original recipe . . . . Kale Tabbouleh with Cucumber, Garlic Scapes . . . .
. . . . but immediately felt the need to modify.
Do you ever do that?
We do it all the time. . . .
. . . .this time, I suppose, one of the reasons was that we didn’t have a clue what garlic scapes were.
First I went to my huge tome . . . . The Oxford Companion to Food by Alan Davidson. . . . he wasn’t any help.
Then I went to our in house expert . . . . Mr. Google . . . . and soon found out that I probably wouldn’t be able to run over to our local grocery store and just grab some out of the case.
You see . . . . garlic scapes are the “flower stalks” of the hardneck garlic plants. . . .
. . . .the stalks do not produce flowers . . . . blah . . . .blah . . . .blah. . . .quite a bit of detail.
I figured this was information I was never going to use. . . . no garlic scapes . . . . so go to plan “B”.
They’re green like garlic scapes and mild . . . . they’re an aromatic. . . . bingo.
Tabbouleh is made with bulghur . . . . this house doesn’t have bulghur on inventory . . . . hmmmmm . . . .
this may take a plan “C”.
We like farro . . . . we like the chew of it . . . . it’s Mediterranean . . . . close enough to bulghur country.
Ecco! Farro Tabbouleh!
We had all the main ingredients. . . . including the cucumbers . . . . mint . . . . Italian parsley . . . .and lemons.
Original tabbouleh is really a parsley salad with a little bit of bulghur used more as a garnish. . . .
. . . . it also has a touch of cinnamon . . . .
. . . . this is according to the food/blog expert David Lebovitz.
Well. . . .it seemed like our Farro Tabbouleh was just going to be made All Our Way .
And as it turned out. . . . it was quite a tasty salad that the females of this family enjoyed.
Now the males in this family are carnivores. . . . so if it doesn’t have meat in it or next to it or on top of it. . . .
. . . . well. . . . it just isn’t a favorite.
I enjoyed the flavors of the vegetables in this combination . . . . so I’ll definitely make this again. . . .
. . . . following our recipe. 🙂
- 2 Tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1 cup farro
- 2 3/4 cups water
- 8 ounce bag Tuscan Kale ( I got mine at Trader Joe - it's organic )
- 1/2 cup chopped Italian parsley, stems removed
- 4 Plum tomatoes
- 1 English (seedless) cucumber
- 6 green onions
- 4-6 stalks fresh mint
- In a small jar, combine olive oil, lemon juice, balsamic and salt. Cover and shake to combine.
- Place the farro in a saucepan with the 2 3/4 cups water, bring to a boil and simmer until the farro absorbs the water. Cool completely. Cooking directions may vary with the brand so follow the package directions.
- Finely chop kale and parsley. Toss with 1 tablespoon of lemon dressing and massage for a minute or so. Leave to wilt slightly while you prep the remaining vegetables.
- Dice tomatoes and cucumbers. Chop the green onions. Toss the vegetables on top of the massaged kale.
- Add cooled farro to vegetables and combine with remaining dressing. Toss everything well.
- Finely chop mint and add to the salad. Taste the salad and add more salt if needed. You can serve this at once or refrigerate for up to 2 days.
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