Seared Summer Squash, Farro, Cucumber Salad (Strange Tabbouleh Variant)

This salad is indeed inspired by traditional tabbouleh, and resulted from a hurried “tour du fridge” one night. For the cucumber, be sure to avoid any with waxed skin, or peel it, especially if the skin is thick. Smaller Japanese cucumbers are ideal. Any squash will do, but Costata Romanesco or Cousa are great because they take on color without getting mushy or bitter better than most other summer squash, and this salad is about the contrast between the chewy farro and the crisp cucumber and squash.

INGREDIENTS:

1½-cups semi-perlato farro

3 cups water

4-5 summer squash (whatever you have is fine) cut into 3/8^ths inch “cubes”

1-2 Japanese cucumbers (or 1 English, seeds removed), washed and cut into ¼-inch cubes, seeded if wet with large seeds in the center

3 scallions, whites cut into 1/8^th inch rounds, greens shaved ½ inch diagonally

½ cup mint, cut into fine chiffonade

¼ cup loose packed flat leaf parsley, chopped finely

1 garlic clove, peeled and left whole

¼ cup lemon juice + 2 tablespoons, Meyer lemon preferred

½ cup olive oil + more as needed

Salt and pepper to taste

METHOD:

Rinse the farro and drain in a colander. Bring 4 cups water to a boil, add salt and pepper and cook farro 20 minutes or until tender. Strain and rinse with cool water, tossing to get all the starch off. Drain well and spread out on a sheet pan to dry and cool. If the farro seems sticky, drizzle with a little lemon juice and oil and run your fingers through it to coat. This will help season and prevent sticking.

Heat a large (12-inch or bigger) skillet over high heat. While pan heats, lightly drizzle squash with oil and toss to coat evenly. When pan is quite hot, film with oil and get oil hot. Add squash and cook, tossing every few seconds, just to give the squash color and crisp the outside a bit. Season with a toss of salt and pepper and turn out onto a sheet pan lined with parchment or foil to cool.

While the squash and farro cool, make the dressing; rub a non-reactive bowl vigorously with the garlic clove. You should see streaks of garlic oil on the bowl surface. Add the lemon juice, season with salt and pepper, and whisk in the olive oil in a thin steady stream. It will not completely emulsify.

When farro and squash are cool, add to the dressing, and then fold in the cucumber and scallion whites. Scatter with the herbs and gently fold them in as well. Taste for seasoning and adjust as necessary. Salt and pepper may be needed, or a little more lemon juice. Try not to get the salad too wet or the squash might absorb all the liquid and turn mushy.

Allow the salad to rest 10-20 minutes for the flavors to marry before serving.

Chef’s Notes: If you wanted to, you could substitute basil for the mint or combine the two.

Serves: 4

Source: Chef Andrew E Cohen