Sometimes, a complicated palm with spices is only what a plate needs

February 22, 2016 - Picnic Time


Apple, Fennel and Farro Salad. (Goran Kosanovic/For The Washington Post)

When we initial started cooking regularly, behind in college, we had a elementary strategy: If some is good, some-more is better. That was generally loyal with garlic and spices: Too many recipes, in my opinion, were too timid, and we used a complicated palm with seasonings. And it worked — sometimes. Those times, a outcome was splendidly bold, only what we was after. But when it didn’t work, some-more garlic was only … some-more garlic, that was … too many garlic.

I’ve gotten some-more worldly and pointed with my cooking (amid other things) in a years since. No longer do we put a head’s value of proposal (!) garlic in a potato salad and laugh when cruise guest emanate for hours after eating it. But we still tend to go vast with spices, generally some of my favorites, such as smoked paprika, a Middle Eastern blends za’atar and baharat, and a lemony-tart sumac. And any time we use sumac, we remember examination prepare Ana Sortun (of Oleana fame) prepare during a conference during Harvard University a few years ago, and marveling as she threw around brick-red sumac by a fistful.

I suspicion of Ana, who is a master of Mediterranean spices, when we done a gratifying salad recipe from Sarah Mayor’s “The Farmhouse Cookbook.” we was drawn to Mayor’s crunch-heavy approach; she tosses sliced fennel and celery, cubed apple and walnuts with farro that she seasons with pomegranate molasses, sumac and chopped herbs.

But we couldn’t stop during a tiny tablespoon of pomegranate molasses nor a teeny 1/4 teaspoon of sumac — a slightest I’ve ever used in a recipe. we tasted, and started pier on. Double a pomegranate molasses. Quadruple a sumac. Better. In went a other ingredients. Double a walnuts! (Why not some-more crunch?) we tasted again. Nice. Subtle. And, well, maybe a tiny humdrum. So we poured in another glug of pomegranate molasses, and we put down a teaspoon magnitude and grabbed a tablespoon and sumac. In went dual scoops — not accurately a fistful, though adequate to tone a whole plate with that worldly tang.

It was perfect. Sometimes we wish to whisper, after all, and infrequently we wish to shout.

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Apple, Fennel and Farro Salad

6 servings

Farro typically comes in whole, semi-perlato (partially husked) and perlato (husked) varieties; a final cooks a quickest though has mislaid a many nutrients in processing. So select semi-perlato for a good change of preference and nutrition.

Pomegranate molasses and belligerent sumac can be found in Mediterranean markets and in some better-stocked supermarkets; belligerent sumac can also be found in piquancy stores such as Penzeys.

MAKE AHEAD: The baked farro (tossed with a sauce ingredients) can be refrigerated for adult to 5 days. Wait until only before portion to toss a dressed farro with a remaining ingredients.

Adapted from “The Farmhouse Cookbook,” by Sarah Mayor (Quadrille, 2016).

11/4 cups farro (preferably semi-perlato; might surrogate barley, wheat berries or spelt berries; see headnote)

3 cups cold water

2 tablespoons extra-virgin olive oil

3 tablespoons pomegranate molasses (see headnote)

2 tablespoons belligerent sumac (see headnote)

1/2 teaspoon excellent sea salt, or some-more as needed

1/2 teaspoon creatively belligerent black pepper, or some-more as needed

2 small, organisation apples (such as Granny Smith or Honeycrisp)

1 tablespoon uninformed lemon juice

1 tiny or 1/2 vast tuber fennel, cored and thinly sliced (about 2 cups)

2 vast ribs celery, thinly sliced

2 tablespoons coarsely chopped packet leaves

2 tablespoons coarsely chopped fennel fronds

2 tablespoons coarsely chopped flat-leaf parsley

1/4 crater dusty cranberries

1 crater walnut halves, toasted and chopped (see NOTE)

Combine a farro and H2O in a vast saucepan over high heat; move to a boil, afterwards revoke a feverishness to low, cover and prepare until a farro is proposal nonetheless still rather chewy, about 30 minutes. Drain, afterwards send a farro to a blending bowl. While it’s still warm, stir in a oil, pomegranate molasses, sumac and a 1/2 teaspoon any of salt and pepper. Taste, and supplement some-more salt and peppers as needed. Let cold to room temperature.

Core a apples and cut them into 1/2-inch pieces, afterwards toss in a tiny play with a lemon extract (to forestall browning while we finish creation a salad).

Add a fennel, celery, mint, fennel fronds, parsley and cranberries to a play with a cooled and dressed farro. Add a apples and toss to combine. Taste, and supplement some-more salt and peppers as needed. Add a walnuts right before portion and toss to combine.

NOTE: Toast a nuts in a small, dry skillet over medium-low heat, jolt a vessel to equivocate scorching, until a nuts are perfumed and easily browned. Cool totally before using.

Nutrition | Per serving: 370 calories, 9 g protein, 49 g carbohydrates, 16 g fat, 2 g jam-packed fat, 0 mg cholesterol, 240 mg sodium, 6 g dietary fiber, 15 g sugar

Recipe tested by Joe Yonan; e-mail questions to food@washpost.com

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