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Categories:
shallots sherry vinegar sugar water kosher salt farro sweet cherries fresh corn kernels almonds fresh basil cilantro extra-virgin olive oil black pepper
Viewed: 58 - Published at: 7 years agoIngredients
- 4 ounces shallots (about 4 medium shallots), thinly sliced (1 1/4 cups)
- 2/3 cup sherry vinegar
- 2 teaspoons granulated sugar
- 2/3 cup, plus 2 1/2 cups water, divided
- 1 3/4 teaspoons kosher salt, divided
- 1 cup uncooked farro
- 1 1/4 cups halved pitted dark sweet cherries
- 3/4 cup fresh corn kernels (about 1 ear)
- 1/4 cup toasted sliced almonds
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons thinly sliced fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon black pepper
Method
- Bring a small saucepan filled with water to a boil over high. Add shallots; cover and remove from heat. Let stand until softened, about 10 minutes. Drain well. Pour vinegar, sugar, 2/3 cup of the water, and 1 teaspoon of the salt in a quart-size lidded glass jar; seal and shake vigorously until sugar and salt are dissolved, about 20 seconds. Add shallots. Seal and refrigerate until chilled, about 2 hours.
- Meanwhile, bring a medium saucepan filled with remaining 2 1/2 cups water to a boil over high. Add farro; reduce heat to medium, and simmer, uncovered, until farro is tender, about 15 minutes. Drain well. Spread farro on a rimmed baking sheet; let cool completely, about 15 minutes.
- Stir together cooled farro, cherries, corn, almonds, basil, cilantro, oil, pepper, 1/4 cup of the pickled shallots, 1 tablespoon of the pickling liquid, and remaining 3/4 teaspoon salt in a large bowl. Store salad, covered, in refrigerator up to 2 days. Store pickled shallots in a sealed glass jar up to 4 days.
