Salad

Featured Recipe

Ginger Farro Salad

Yield: 4 servings
Source: Chef Austin Perkins, Nick’s Cove, Marshall, CA
    • 4 cups cooked farro, chilled
    • 2 shallots, minced
    • 1 bunch green onions, sliced
    • 1/4 cup rough chopped cashews
    • 2 tbsp. each of chopped mint, basil and cilantro
    • 1/4 cup currants
    • 1 jalapeño, deveined, seeded and minced
    • 3 tbsp. The Perfect Purée Ginger Puree,  thawed
    • 1 tsp. sesame oil
    • 1 tsp soy sauce
    • 1 tsp. fish sauce

Method:
1. Combine first seven ingredients in a large bowl and set aside. Whisk together the final four ingredients in a smaller bowl until evenly combined. Drizzle the dressing over the bowl of salad fixings and toss until evenly coated. Great when enjoyed as a side for fish.

  • Pomegranate
  • Mango
  • Cherry
  • Banana
  • Orange
  • Red Raspberry
  • Black Currant
  • Kiwi
  • Blackberry
  • Strawberry
  • Blueberry
  • Green Apple
  • White Peach
  • Passion Fruit
  • Meyer Lemon
  • Blood Orange
  • Coconut
  • Apricot
  • Papaya
  • Key Lime
  • Lychee
  • Pink Guava
  • Roasted Red Pepper
  • Tamarind
  • Lemon Zest
  • Pear
  • Prickly Pear