Ginger Farro Salad Ginger Farro Salad 4 servings 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.